皂苷鼠李糖苷酶RhaG和RhaD的酶反应特性研究  

Studies on Characteristics of Enzymatic Reaction of 2 Saponin Glycosidases RhaG and RhaD

作　　者：汤思慧[1] 张博[1] 金凤燮[1] 鱼红闪[1] 

机构地区：[1]大连工业大学生物工程学院,辽宁大连116034

出　　处：《安徽农业科学》2011年第10期5724-5726,5729,共4页Journal of Anhui Agricultural Sciences

基　　金：国家自然科学基金项目(20476017);辽宁省高等学校优秀人才支持计划项目(RC-04-05);辽宁省科学技术基金项目(20042132)

摘　　要：[目的]研究皂苷鼠李糖苷酶RhaG和RhaD的酶反应特性。[方法]对微生物Absidia sp.G3g菌产的人参皂苷糖苷酶(RhaG)和Absidia sp.D0d菌产的薯蓣皂苷糖苷酶(RhaD)分别进行分离纯化,并对2种提纯酶的分子量和酶性质进行了研究。[结果]RhaG和RhaD的酶蛋白分子质量分别为61、56 kDa。RhaG的酶反应最适pH为5.0,pH稳定范围为3.0～7.0;最适温度为40℃,30～60℃温度稳定性较好;米式常数Km为9.523 mmol/L。RhaD的酶反应最适pH为5.0,pH稳定范围为3.0～7.0;最适温度为40℃,30～50℃温度稳定性较好;米式常数Km为8.834 mmol/L。[结论]该研究为进一步探明2种酶间的差别奠定了基础。[Objective] The aim was to study the characteristics of enzymatic reaction of 2 saponin glycosidases RhaG and RhaD.[Method] 2 saponin glycosidases RhaG and RhaD which were produced by microorganism Absidia sp.G3g and Absidia sp.D0d were isolated and purified,furthermore molecular weight and enzyme properties of RhaG and RhaD were studied.[Result] Molecular weights of RhaG and RhaD were 61 and 56 kDa.As for RhaG,the optimum pH value of enzyme reaction was 5.0,and the stabilization range of pH value was 3.0-7.0;the optimum temperature was 40 ℃,and the stabilization range of temperature was 30-60 ℃;the Km was 9.523 mmol/L.As for RhaD,the optimum pH value of enzyme reaction was pH 5.0,and the stabilization range of pH value was 3.0-7.0;the optimum temperature was 40 ℃,and the stabilization range of temperature was 30-50 ℃;the Km was 8.834 mmol/L.[Conclusion] The research provides a basis for studying the difference between the 2 saponin glycosidases.

关 键 词：糖苷酶 纯化酶 酶性质 

分 类 号：Q556.2[生物学—生物化学]