核酸酶P1酶解RNA工艺条件的优化  

Optimization of RNA enzymolysis conditions by nuclease P1

作　　者：陈雪玉[1] 莫晓燕[1] 李黎[1] 

机构地区：[1]西安交通大学生命科学与技术学院,西安710049

出　　处：《中国调味品》2010年第11期55-58,共4页China Condiment

基　　金：陕西省自然科学基金资助(No.2002C120)

摘　　要：采用桔青霉发酵生产核酸酶P1,分别探讨底物浓度、酶浓度、pH、酶解温度、酶解时间,以及二价金属离子等因素对核酸酶P1酶解酵母RNA生产5'-核苷酸效果的影响;在此基础上通过正交设计实验优化酶解工艺条件。实验结果显示,六种金属离子中仅有Zn2+对核酸酶P1催化活性有明显促进作用;核酸酶P1酶解RNA的优化条件为:底物浓度35 g/L,反应初始pH 5.6,酶浓度8%,反应温度75℃,根据此条件酶解反应8 h,酶解效率与优化前比较提高155.6%。Nuclease P1 was produced by Penicillium citrinum,and the single factor tests and orthogonal design were used to optimize enzymolysis conditions of yeast RNA such as substrate concentration,enzyme concentration,pH,enzymolysis temperature,enzymolysis time and divalent metal ion.The results showed that Zn2＋ could improve the enzymolysis effect obviously among the six metal ions.The optimum enzymolysis conditions were as follows：35g/L RNA,pH 5.6,8% nuclease P1,75 ℃ enzymolysis 8 hours,and the enzymolysis effect raised 155.6% compared with that of before optimization.

关 键 词：核酸酶P1 RNA 酶解条件 

分 类 号：TS201.25[轻工技术与工程—食品科学]