来自链霉菌属的阿魏酸酯酶的分离纯化、理化性质  

Purification and characterization of ferulic acid esterase from Streptomyces

作　　者：范韵敏[1] 

机构地区：[1]漳州职业技术学院,福建漳州363000

出　　处：《漳州职业技术学院学报》2012年第2期20-25,共6页Journal of Zhangzhou Institute of Technology

摘　　要：通过盐析透析、离子层析、疏水层析,对链霉菌属发酵液中的阿魏酸酯酶(FAE)进行分离纯化,并进行酶学性质研究。得出的阿魏酸酯酶的纯化倍数为2.67,回收率为55.8%,酶分子约为30 kDa。其最适反应pH约为6.0,最适温度约为50°C,金属离子Cu2+和Zn2+对阿魏酸酯酶酶活力均有明显的抑制作用,而Mg2+、Fe2+、Ca2+、Na+和Mn2+对酶的活性均有一定的促进作用。Ferulic acid esterase produced from the strain was purified by salted out, dialyzed, DEAE-sepharose, Phenyl-sepharose, enzyme specific activity was increased from 11.2 U/mg to 29.9 U/mg and activity recovery reached 55.8%. The molecular mass of this enzyme was estimated to be 30kDa by 0.8% SDS-PAGE. The ferulic acid esterase had an optimal pH value 6.0, and it was stable at pH value 4.0-6.0. Optimal （reaction） temperature of the ferulic acid esterase was 50 ℃, and it was very stable in 25℃-35℃. Metal ions Cu^2＋, Zn^2＋had negative effect on FAE, but Mg^2＋、Fe^2＋、Ca^2＋、Na^＋ Mn^2＋ have promotion effect on FAE.

关 键 词：阿魏酸酯酶:纯化 性质 

分 类 号：TQ925[轻工技术与工程—发酵工程]