壳聚糖酶的分离纯化及性质研究  

Purification and properties of chitosanase

作　　者：袁建平[1] 侯晓强[1] 

机构地区：[1]廊坊师范学院生命科学学院,廊坊065000

出　　处：《食品科技》2013年第9期165-167,共3页Food Science and Technology

基　　金：国家自然科学基金青年科学基金项目(31100314);河北省科技支撑计划项目(11220931)

摘　　要：目的：分离纯化由Yg菌株生产的壳聚糖酶并对其性质进行研究。方法：分段醇析法分离纯化壳聚糖酶；不连续SDS—PAGE电泳法测定其相对分子质量；对其最适反应温度、pH值以及其热稳定性进行研究。结果：壳聚糖酶相对分子质量为41．7ku，最适反应温度为45℃，最佳反应pH为5．0～5．5。该酶4℃保存稳定性较好，65℃以上短时间内可以导致酶活性丧失。结论：分离纯化得到壳聚糖酶并对其性质进行了初步研究，为壳聚糖酶制剂的生产提供了理论依据。Objective： To purify the chitosanase produced by Yg strain, and research its property. Method： Purified chitosanase though stage ethanol extraction. Detected its relative molecular mass, the optimal reaction temperature and pH. Research the thermal stability of chitosanase. Result： As a result, the molecular weight of chitosanase was 41.7 ku. The optimal reaction temperature was 45 ℃ and pH value was 5.0-5.5. On 4 ℃ condition, chitosanase exhibited well stability, but it lost activity rapidly on condition over 65 ℃. Conclusion： The chitosanase was purified and its property was studied. The results provided a theoretical basis for the production of chitosanase.

关 键 词：壳聚糖酶 醇析 纯化 相对分子量 

分 类 号：R284[医药卫生—中药学]