β-呋喃果糖苷酶在离子液体中的酶学特性研究  

Enzymatic properties of β-fructofuranosidase in ionic liquid

作　　者：马歌丽[1] 韩甜甜[1] 李全喜[1] 魏涛[1] 毛多斌[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450001

出　　处：《饲料工业》2014年第6期18-24,共7页Feed Industry

基　　金：河南省教育厅科技攻关项目[2011A530011];郑州轻工业学院重大预研基金项目[xyyjj02]

摘　　要：对β-呋喃果糖苷酶在离子液体中的酶学特性进行了探索。结果表明：与水相对比，β-呋喃果糖苷酶在疏水性离子液体[BMIM][PF61中的酶催化活性提高了89．3％，而在亲水性离子液体[BMIM][BF6]中的酶催化活性降低了45．2％。在50％（V／V）[BMIM][PF6]中，β-呋喃果糖苷酶的最适作用条件是：蔗糖的浓度为60％，温度为40℃，pH值为5．2，酶在30～50℃及pH值4．5～6．5范围内稳定性较好。酶促反应动力学研究表明，疏水性离子液体[BMIM][PF6]的存在增强了β-呋喃果糖苷酶和底物的亲和能力，有利于提高β-呋喃果糖苷酶的转移活性。The enzymatic properties of β-fructofuranosidase in ionic liquid were explored. The main re- seach results were as follows： Compared with the aqueous phase, enzyme catalytic activity of β-fructo- furanosidase increased by 89.3% in hydrophobic ionic liquid [BMIM][PF6] and decreased by 46.2% in the hydrophilic ionic liquid [BMIM][BF4]. In 50% [BMIM][PF6], the optimum concentration of sucrose was 60%, the optimum temperature of β-fructofuranosidaseis was 40 ℃, the optimum pH was 5.2, the enzyme was stable at 30-50 ℃ and pH 4.5-6.5. Enzymatic reaction kinetics studies showed that ionic liquid [BMIM][PF6] enhanced affinity of β-fructofuranosidase and substrate, which was conducive to improve the transglycosylation activity of β-fructofuranosidase.

关 键 词：Β-呋喃果糖苷酶 离子液体 酶学特性 

分 类 号：Q55[生物学—生物化学]