几种糖对β-葡萄糖苷酶热稳定性的影响研究  

Effect of Sugars on the Thermal Stability of β-glycosidase in Rubber Seeds by Molecular Fluorescence Spectroscopy

作　　者：胡丹[1,2] 张烨[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10期194-196,共3页The Food Industry

基　　金：国家自然科学基金项目(31460407)

摘　　要：试验旨在研究海藻糖、麦芽糖和蔗糖对橡胶籽中β-葡萄糖苷酶热稳定性的影响情况,并利用分子荧光光谱对几种糖的作用效果进行分析。结果表明,几种糖均可以提高β-葡萄糖苷酶的热稳定性,其中麦芽糖的效果最佳。荧光光谱结果显示,糖类物质具有稳定β-葡萄糖苷酶结构的作用。Aim to study the effects of trehalose, maltose and sucrose on the thermal stability of β-glycosidase in rubber seed, and analysis the effects of several kinds of sugar by using fluorescence spectra. The results show that the thermal stability of β-glycosidase can be improved by these sugars, and the effect of maltose is the best. The results of fluorescence spectra show that the sugar material has the function of stabilizing the structure of β-glycosidase.

关 键 词：Β-葡萄糖苷酶 热稳定性 分子荧光光谱 

分 类 号：TQ914[化学工程]