不同盐类对橡胶籽中β-葡萄糖苷酶热稳定性的影响  

The Effects of Different Kinds of Salts on the β-Glycosidase Enzymes in Rubber Seed

作　　者：胡丹[1,2] 刘畅[1,2] 刘石生[1,2] 

机构地区：[1]海南大学热带生物资源教育部重点实验室,海口570228 [2]海南大学食品学院,海口570228

出　　处：《食品工业》2016年第3期71-73,共3页The Food Industry

摘　　要：试验意在研究几种常见的单价盐及二价盐(Na Cl,Na2SO4,KCl,K2SO4,Mg Cl2和Mg SO4)对橡胶籽中β-葡萄糖苷酶热稳定性的影响情况,并对几种盐的作用效果进行了比较。试验结果表明,这几种盐均会降低β-葡萄糖苷酶的热稳定性,且降低的程度依次为:Mg Cl2>Na Cl>Mg SO4>KCl>Na2SO4>K2SO4,并且盐类物质对β-葡萄糖苷酶热稳定性的影响情况不仅与金属离子的化合价及种类有关,与其酸根离子的种类也有一定关系。Study the effects of several common monovalent salts and bivalent salts（NaCl, Na2SO4, KCl, K2SO4, MgCl2 and MgSO4） on the thermal stability of β-glycosidase in rubber seed, and compare the effects of several kinds of salts. Experimental results showed that the several kinds of salts could reduce the thermal stability of β-glycosidase enzymes, and in order, the effect was MgCl2〉NaCl〉MgSO4〉KCl〉Na2SO4〉K2SO4. The influence of salts on the thermal stability of β-glycosidase enzymes was not only connected with metal ion valence and species, but also the acid radical ion species.

关 键 词：Β-葡萄糖苷酶 盐类 热稳定性 

分 类 号：Q946[生物学—植物学]