超嗜热古菌Thermococcus sp．HJ21产高温α-葡萄糖苷酶条件和酶学性质初步研究  

Production and Characterization of α-glucosidase from Hyperthermophilic Archaeon Thermococcus sp. HJ21

作　　者：杨磊[1] 吕明生[2] 王淑军[2] 房耀维[2] 刘姝[2] 李华钟[1] 

机构地区：[1]江南大学教育部工业生物技术重点实验室,江苏无锡214122 [2]淮海工学院江苏省海洋生物技术重点建设实验室

出　　处：《食品与发酵工业》2008年第7期1-6,共6页Food and Fermentation Industries

基　　金：国家自然科学基金项目(40746030);江苏省“六大人才高峰”第三批资助项目(06-A-017);江苏省教育厅自然科学基金项目(06KJB550004)

摘　　要：对1株分离自深海热液口的超嗜热古菌(Thermococcus sp.HJ21)菌株进行了产α-葡萄糖苷酶条件的优化和酶学性质的初步研究。结果表明,该菌株发酵时间为6h时,较适合产胞内α-葡萄糖苷酶,发酵时间为21 h时较适合产胞外α-葡萄糖苷酶。其最适产酶温度为85℃,pH为6.5,NaCl浓度为2.5%。可溶性淀粉、酵母粉和蛋白胨促进产酶。该酶的最适作用温度为100℃,90℃半衰期(t_(1/2))为2h。最适酶作用pH值为7.0,在pH值5.0～8.0酶活力相对稳定。金属离子Cu^(2+)、Al^(3+)、Ni^(2+)对该酶有较明显抑制作用,Hg^(2+)几乎完全抑制该酶的活性,而EDTA、Fe^(3+)和K^+对该酶有激活作用。The production and characterization of α-glucosidase from Thermococcus sp. HJ21 have been studied. Maximum production time of intracellular α-glucosidase and extracellular one were around 6h and 27 h respectively. The temperature,pH and NaCl concentration of α-glucosidase production were 85℃, 6.5 and 2.5% respectively. Addition of soluble starch, yeast extract and peptone enhanced enzyme production. The optimal temperature of the α-glucosidase was at 100℃, and this enzyme exhibited extreme thermo--stability, with a half-life of 2 h at 90℃. The α-glucosidase exhibited optimal activity at pH 7.0, and was stable at pH 5.0-8.0. The enzyme was more significantly inhibited by Cu^2＋ ,Al^3＋ and Ni^2＋. Hg^2＋ completely deactivated the Therrnococcus sp. HJ21 α-glucosidase. EDTA, Fe^3＋ and K^＋-treatments increased this enzyme activity.

关 键 词：超嗜热古菌 THERMOCOCCUS Α-葡萄糖苷酶 酶学性质 

分 类 号：TS201.3[轻工技术与工程—食品科学]