TUV26菌株的几丁质酶动力学研究  

Kinetics Study on Chitinase Produced by TUV26 Strain

作　　者：吴子健[1] 张彩[1] 田强[1] 王达[1] 李荣华[1] 陶琳[1] 

机构地区：[1]天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津300134

出　　处：《食品科学》2008年第11期447-450,共4页Food Science

基　　金：教育部重点科技项目(030004)

摘　　要：TUV26是以Pseudomonas sp.为出发菌株,经诱变得到的一株几丁质酶高产菌。本实验以胶体几丁质为底物,对TUV26产几丁质酶的动力学进行研究,实验结果表明:该酶的最佳反应温度为48.5℃,最佳反应pH6.8;在0～60min反应速度为常数,反应初速度为54.199μg/ml·h;米氏常数Km=24.04μg/ml,最大反应速度Vmax=218.68μg/ml·h,酶转化数Kcat=0.08025h-1。这些研究结果为酶法生产几丁寡糖提供必要的工艺参数。The kinetics ofa chitinase from TUV26 strain, a high chitinase-producing strain which was obtained from a strain of Pseudomonas sp. through mutation breeding, was studied in detail. Results showed that toward colloidal chitin, the optimum conditions of enzymic reation by chitinase are 48.5℃ and pH 6.8, and under those optimum conditions the reaction progress curve 0 to 60 minutes is in the straight line stage and the initial velocity is 54.199 μg/ml ·h. Kin, the Michaelis constant of chitinase, is 24.04 μg/ml, Vmax, the maximum reactive velocity, is 218.68 μg/ml .h, and Kcat, the enzymatic turnover number, is 0.08025 h^-1. These results provide technical parameters for the production of chitooligosaccharides by chitinase.

关 键 词：几丁质酶 酶动力学 米氏常数 

分 类 号：TS201.3[轻工技术与工程—食品科学]