黄原胶降解酶酶学性质的初步研究  

Preliminary study on enzymological characteristics of xanthan-degrading enzyme

作　　者：杨杰[1] 单岩[1] 张庆[1] 林剑[1] 徐世艾[1] 

机构地区：[1]山东省化学工程与过程重点实验室 化工制造工程山东省高校重点实验室 烟台大学化工系,烟台264005

出　　处：《食品科技》2010年第4期25-29,共5页Food Science and Technology

基　　金：国家自然科学基金项目(20476086);国家“863”重点资助项目(2006A030203)

摘　　要：利用黄原胶降解菌(Paenibacillus lautus)XD2-8制备黄原胶降解酶,并对其酶学特性做了初步的研究。结果显示,该酶的最优酶促反应条件为:温度35℃、pH6.0、底物浓度5g/L;葡萄糖对该酶促反应具有抑制作用,且葡萄糖浓度越大抑制作用越强。A xanthan-degrading enzyme was prepared from Xanthan-degrading bacteria Paenibacillus lautus XD2-8,and its enzymological characteristics were preliminarily studied as well in this paper.The results showed that the optimum temperature is at 35 ℃,the optimum pH is 6.0 and the optimum substrate concentration is 5 g/L.Glucose has an inhibitory action on the enzymatic reaction,and the action was enhanced with the increase of glucose concentration.

关 键 词：黄原胶降解酶 酶促反应 黄原胶 葡萄糖 

分 类 号：TS201.2[轻工技术与工程—食品科学]