耐酸性α-淀粉酶酶促反应动力学研究  

Kinetic Study on Enzymic Reaction of Antiacidic α- amylase

作　　者：洪新[1] 唐克[1] 牟晓刚 朱海燕 

机构地区：[1]辽宁工业大学化学与环境工程学院,辽宁锦州121001 [2]中国石油辽阳石化亿方工业公司金兴化工厂,辽宁辽阳111003 [3]中国石油辽阳石化分公司炼油厂,辽宁辽阳111003

出　　处：《辽宁工业大学学报（自然科学版）》2010年第2期115-118,共4页Journal of Liaoning University of Technology(Natural Science Edition)

基　　金：辽宁省教育厅资助项目(2008313)

摘　　要：在耐酸性α-淀粉酶产生菌发酵条件优化基础上,进一步研究了耐酸性α-淀粉酶酶促反应动力学,确立了酶促反应最适合pH范围为3.0-5.0,pH4.5最佳。反应进程曲线表明在一定浓度范围内,产物浓度随底物浓度的增加而增加,当底物浓度过大时,存在底物抑制。M-M动力学研究表明该酶Km为6.04881 g/l,葡萄糖对酶促反应有抑制且为竞争性抑制。On the basis of fermentative condition of the acid resistant alpha-amylase producing strains,the kinetic study on enzymic reaction of the antiacidicα-amylase was further investigated.That pH ranging from 3.0 to 5.0 and the optimal pH is 4.5 were established in enzymic reaction.The enzyme catalyzed reaction processing curves showed the content of production increased with the increase of substrate,when the substrate content was prodigious,substrate inhibition was manifested.The M-M dynamics study showed its Km was 6.04881 g/l,Glucose is of inhibition for the enzymic reaction,but of the competitive inhibition.

关 键 词：耐酸性Α-淀粉酶 淀粉 动力学 

分 类 号：Q566[生物学—生物化学]