化学添加剂对新型重组中性植酸酶稳定性的影响  

Impacts of Some Additives on Thermostability of Phytase Mutant from Bacillus amyloliquefaciens

作　　者：路国伟[1] 许伟[1] 颜秀花[1] 邵荣[1] 

机构地区：[1]盐城工学院化学与生物工程学院,江苏盐城224051

出　　处：《安徽农业科学》2014年第6期1607-1609,1630,共4页Journal of Anhui Agricultural Sciences

基　　金：国家自然科学基金项目(No.31101912);江苏省自然科学基金项目(No.BK2011420);江苏省"青蓝工程"

摘　　要：[目的]为进一步拓展新型重组中性植酸酶的工业应用。[方法]研究海藻糖、麦芽糖、蔗糖、葡萄糖等糖类及不同的金属离子对其稳定性的影响。[结果]该突变植酸酶的稳定性强烈依赖Ca2+的存在。当CaCl2浓度为0.10 mol/L,90°C加热10 min时,剩余活性约为原来的67.7%。同时,添加糖类对酶稳定性也起到较好的保护作用。当80、85、90°C受热10 min时,海藻糖呈现出最好的保护性能,加入0.8 mol/L左右,可使剩余酶活分别是原来的84.3%、65.5%和48.3%,为未添加时的2.61、4.34和15.00倍。此外,在80℃加热条件下,麦芽糖也表现出较好的保护作用,剩余活性是未添加时的2.51倍。但是,在更高温度下尤其是90℃时,植酸酶的活性几乎完全丧失。[结论]该研究结果可为植酸酶在水产饲料加工中的进一步应用提供参考。[Objective] The research aimed to further expand the industrial application of the new neutral phytase.[Method] The effects of trehalose maltose,sucrose,glucose and different metal ions on its stability were studied.[Result] The stability of the phytase strongly depended on the presence of Ca2＋.The remained activity was about 67.7％ of the original under the condition of CaCl2 0.10 mol/L and 90 ℃ heating for 10 min.Adding sugars to the phytase also played a significant role in the improvement of the stability.Trehalose presented the best protection by adding 0.8 mol/L trehalose at 80 ℃,85 ℃ and 90 ℃ heating for 10 min.The remained activities were about 84.3％,65.5％ and 48.3％ of the original,and were 2.61,4.34 and 15.00 times of the non-additive phytase,respectively.Maltose also showed pretty good protective role at 80 ℃.The remained activity was 2.51 time of non-additive phytase.However,maltose lost protection role at higher temperatures of 90 ℃,and the phytase activity almost completely lost.[Conclusion] The study provided important information for further application of phytase in aquatic feed processing.

关 键 词：中性植酸酶 稳定性 添加剂 

分 类 号：S188.3[农业科学—农业基础科学] Q814[生物学—生物工程]