枯草芽孢杆菌86315α-淀粉酶的研究(Ⅰ)——热稳定性研究  

Studies on a-Amylase from Bacillus Subtilis 86315(Ⅰ)——The Thermal Stability of a-Amylase

作　　者：史永昶[1] 姜涌明[1] 隋德新[1] 吴燕[1] 

机构地区：[1]江苏农学院生化教研室,225001

出　　处：《高等学校化学学报》1991年第5期703-706,共4页Chemical Journal of Chinese Universities

摘　　要：研究了温度对枯草芽抱杆菌86315 α-淀粉酶的活性和荧光光谱的影响.发现该酶在50℃以下是稳定的;70℃加热10 min,酶活性全部丧失,荧光光谱发生了较大的变化;在0.02 mol/LCaCl_2和0.02 mol/L NaCI同时存在下,70℃加热10 min,酶活性保持不变,其光谱接近天然态酶的荧光光谱.实验表明,一定比例的CaCl_2和NaCl能够较好地稳定α-淀粉酶的构象,从而大大提高其热稳定性。The thermal stability and the fluorescence spectra of α-amylase from bacillus subtilis 86315 are studied in this paper. The enzyme is stable below 50℃- Heated at 70℃ for 10 min the enzyme loses its all activity, at the same time, a considerable change of its fluorescence spectra was observed . The α-amylase in the solution including 0. 02 mol/L CaCl2 and 0. 02 mol/L NaCl retains its activity on heating at 70℃ for 10 min, and its fluorescence spectrum is close to that of the native enzyme. The experimental results show that a proper ratio of CaClz to NaCl could stabilize the conformation of a-amylase, thus raising its thermal stability greatly.

关 键 词：枯草杆菌 Α-淀粉酶 热稳定性 

分 类 号：O629.8[理学—有机化学]