克鲁维酵母菊粉酶的酶学特性研究  

Enzymatic Properties of Inulinase from Kluyveromyces S120

作　　者：孔令坚[1] 石勇[1] 陈雄[1] 

机构地区：[1]湖北工业大学生物工程学院,发酵工程省部共建教育部重点实验室,湖北武汉430068

出　　处：《食品研究与开发》2012年第5期165-167,177,共4页Food Research and Development

摘　　要：探讨克鲁维酵母S120菊粉酶的酶学特性。克鲁维酵母S120菊粉酶为内切型菊粉酶,该酶最适pH5.5,最适温度50℃,锰离子、镁离子、钙离子对菊粉酶的激活作用最显著,而锌离子,铜离子,亚铁离子有抑制作用。试验条件下,动力学方程为1/V=0.676 3×(1/S)+0.063 6,其中米氏常数Km为10.63 mg/mL,最大反应速度为15.72 mg(/mL.s)。To study the enzymatic properties of inulinase from Kluyveromyces S120.The inulinase was endo-inulinase,the optimal reaction pH and temperature were 5.5 and 50 ℃,respectively.In addition,Mn2＋,Mg2＋ and Ca2＋ could improved the activity of the inulinase;in contrast,Zn2＋,Cu2＋ and Fe2＋ exhibited a strong inhibition effect.In experimental conditions,the kinetic equation was 1/V=0.676 3×（1/S）＋0.063 6,where the Michaelis constant Km was 10.63 mg/mL,the maximum response rate was 15.72 mg /（mL·s）.

关 键 词：克鲁维酵母 菊粉酶 酶学特性 

分 类 号：TS201.25[轻工技术与工程—食品科学]