低温淀粉酶菌株分离及其酶学性质研究  

The producing strain isolation and enzymatic properties of a cold-active amylase

作　　者：王翔 沈盼盼 周玉玲[1] 张桂敏[1] WANG Xiang;SHEN Panpan;ZHOU Yuling;ZHANG Guimin(College of Life Sciences,Hubei University,Wuhan,430062,China)

机构地区：[1]湖北大学生命科学学院,湖北武汉430062

出　　处：《湖北大学学报（自然科学版）》2018年第5期448-451,456,共5页Journal of Hubei University：Natural Science

基　　金：国家自然科学基金(31670069);教育部产学合作协同育人项目资助

摘　　要：通过淀粉底物平板从南极土壤中分离筛选出一株产淀粉酶的菌株,通过16S rDNA鉴定为氧化节杆菌(Arthrobacter oxydans)菌株.酶学性质表征发现该酶的最适温度为20℃,最适pH为9.0.摇瓶发酵2 d,酶的比酶活为15.7 U/mg.Ca^(2+)和Mg^(2+)对其有激活作用,而Hg^(2+)和Ni^(2+)是该酶的强力抑制剂.同时,该酶不但可以水解直链淀粉,还可以水解支链淀粉,表现出较宽泛的底物选择性.以上结果表明Arthrobacter oxydans产生的淀粉酶符合低温淀粉酶的特性,在食品上有一定的应用前景.In this study, an amylase producing strain isolated from Antarctic soil by starch substrate platewas identified as Arthrobacter oxydans by 16S rDNA. Enzyme characterization showed that the optimumtemperature and pH of the enzyme was 20 ℃ and 9, respectively. The specific activity of enzyme was 15. 7U/ mg after 2 days fermentation in shake flask. Ca2 ＋and Mg2 ＋can activate it, while Hg2 ＋and Ni2 ＋are potentinhibitors of their enzymes. At the same time, the enzyme not only hydrolyzed amylose but also hydrolyzedamylopectin, showing a wide range of substrate selectivity. These results indicate that the amylase produces byArthrobacter oxydans conformed to the characteristics of low temperature amylase, and has certain applicationprospect in food.

关 键 词：低温淀粉酶 酶学性质 16S rDNA鉴定 

分 类 号：Q556[生物学—生物化学]