克鲁维酵母SK16.001 β-半乳糖苷酶的纯化工艺研究  

Study on purification process of β-galactosidase from Kluyveromyces SK16.001

作　　者：剧淑君[1] 缪铭[1] 江波[1] 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《食品工业科技》2011年第7期182-184,共3页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(20976073);江苏省自然基金创新学者攀登项目(BK2008003);江南大学食品科学与技术国家重点实验室目标导向资助项目(SKLF-MB-200804);中央高校基本科研业务费专项资金资助(JUSRP10930)

摘　　要：采用不同分离手段纯化获得克鲁维酵母SK16.001中β-D-半乳糖苷酶。结果显示,通过硫酸铵分级盐析、透析脱盐、DEAE-fastflow离子强度梯度层析、Superdex G-75凝胶过滤后,酶的最终回收率为30.5%,纯化倍数为25.2,经PAGE电泳鉴定得到单一蛋白条带,分子量约为63.3kDa。Ammonium sulfate faction, dialysis desalting, DEAE ion- exchange chromatography and Sephadex G-75 gel filtration chromatography aimed to isolate and purify the β-galactosidase from Kluyveromyces SK16.001 were studied.After the SDS-PAGE analysis on the purified enzyme,a single protein band was obtained ,which indicated that the β-galactosidase was electrophoretic pure while the molar weight of purified enzyme was 63.3kDa.

关 键 词：β—D-半乳糖苷酶 克鲁维酵母 纯化 分子量 

分 类 号：TS201.3[轻工技术与工程—食品科学]