ErCl_3作用下枯草杆菌所产α-淀粉酶的温度、pH性质  

Temperature and pH properties of α-amylase excreted by hay bacillus under stimulation of ErCl_3

作　　者：常英[1] 张冬艳[2] 胡建华[2] 张通[2] 

机构地区：[1]内蒙古工业大学能源与动力工程学院,内蒙古呼和浩特010051 [2]内蒙古工业大学化工学院,内蒙古呼和浩特010051

出　　处：《兰州理工大学学报》2009年第6期76-78,共3页Journal of Lanzhou University of Technology

基　　金：国家自然科学基金(20261005);内蒙古自然科学基金(20001302)

摘　　要：研究ErCl3对枯草杆菌所产α-淀粉酶的酶学性质如温度、pH性质的变化．研究结果表明，在枯草芽孢杆菌培养时加入ErCl3，所产α-淀粉酶的酶活、pH和温度性质具有较大改变．实验结果说明了ErCl3作用下枯草杆菌所产α-淀粉酶的活性提高，提高率为370％．在pH值为5～7时，酶活明显增加，酶活提高率为115．61-126．3%．酶活最适温度由40℃上升为50℃，在50-70℃始终保持较高酶活性，酶的耐热性增加．The variation of enzymological properties, such as pH and temperature, caused by α-amylase excreted by hay bacillus under stimulation of ErCl3 was investigated. The result showed that, when ErCl3 was added during the culture process of hay bacillus, the activity, pH property, and temperature property of resulting α-amylase changed considerably. ErCl3 led the α-amylase activity to rise about 370%. The optimum pH of the enzyme is about 6, which is the same as the value without rare earth addition. When pH was in the range from 5 to 7, the enzyme activity was increased notably and reached from 115. 61% to 126. 32%. The optimum temperature of α-amylase excreted by hay bacillus was increased from 40 ℃ to 50 ℃. The heat resistance of enzyme was also increased due to the high activity of the enzyme in temperature range from 50 ℃ to 70 ℃.

关 键 词：稀土 Α-淀粉酶 酶学性质 PH值 温度 

分 类 号：TS201.25[轻工技术与工程—食品科学] TQ925[轻工技术与工程—食品科学与工程]