豆类来源D-海因酶的提取及特性研究  

Extraction and Analysis of D-Hydantoinase from Beans

作　　者：董妍玲[1] 郑月[1] 潘学武[2] 

机构地区：[1]武汉生物工程学院生物技术系,湖北武汉430415 [2]武汉大学资源与环境科学学院环境科学系,湖北武汉430079

出　　处：《化学与生物工程》2010年第5期59-61,共3页Chemistry & Bioengineering

基　　金：武汉市教育局重点项目(200715)

摘　　要：首次对几种豆类来源的二氢嘧啶酶进行了提取和纯化,并对其D-海因酶酶活进行了测定,筛选出具有D-海因酶酶活的三种豆子,其中红小豆来源的D-海因酶酶活最高,对影响酶活的相关因素进行了研究。结果表明,在底物为0.8%的对羟基苯海因、pH值为8.0、反应温度为65℃的最佳酶促反应条件下,D-海因酶活力最高,达8.348U.mL-1。Extraction and purification of dihydropyrimidinase from several beans were studied as well as testing of D-hydantoinase activity for the first time.Three kinds of beans having D-hydantoinase activity were selected,among which adzuki bean had the highest enzyme activity.Factors affecting enzyme activity were analyzed.Under the optimum enzymatic reaction conditions as follows：the substrate was 0.8% DL-HPH,the pH value was 8.0 and the reaction temperature was 65℃,the highest D-hydantoinase activity reached 8.348 U·mL-1.

关 键 词：D-海因酶 二氢嘧啶酶 红小豆 

分 类 号：Q814.1[生物学—生物工程]