两步超滤法分离甘薯β-淀粉酶  

Separation of β-Amylase from Sweet Potato Using Two-Stage Ultrafiltration Technique

作　　者：梁新红[1] 孙俊良[1] 马汉军[1] 王田林[1] 

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《食品科学》2015年第21期180-184,共5页Food Science

基　　金：河南省教育厅自然科学研究资助计划项目(14A550010);河南省高校科技创新团队支持计划项目(13IRTSTHN006);国家农业科技成果转化项目

摘　　要：采用50 k D和10 k D两种超滤膜对甘薯β-淀粉酶进行两步超滤,研究了超滤分离甘薯中β-淀粉酶的最佳工艺。结果表明,膜超滤中跨膜压力为0.12 MPa、超滤时间40 min、操作温度35℃、物料p H值为7.0。在此条件下,β-淀粉酶比活力为71 627 U/mg,纯化倍数为11.85,酶活回收率为82.79%,表明分离后的酶经十二烷基硫酸钠-聚丙烯酰胺凝胶电泳分析为单一条带。The separation of β-amylase from sweet potato using ultrafiltration was investigated. A two-stage ultrafiltration scheme employing 50 and 10 k D membranes was used for accomplishing the desired separation. The results showed that β-amylase with high purity could be obtained by the proposed separation technique transmembrane pressure of 0.12 MPa, ultrafiltration time of 40 min, ultrafiltration temperature of 35 ℃ and crude enzyme solution p H of 7.0. Under these conditions, the specific activity of β-amylase was 71 627 U/mg, with a purification fold of 11.85 and a recovery yield of 82.79%. The high purity of β-amylase was also reflected by the single band on SDS-PAGE.

关 键 词：两步超滤法 分离纯化 甘薯 Β-淀粉酶 

分 类 号：TS209[轻工技术与工程—食品科学] TQ925.1[轻工技术与工程—食品科学与工程]