菌株F21来源α-淀粉酶的酶学性质研究  

Enzymatic property of α-amylase produced by strain F21

作　　者：郭宏文[1,2] 徐婷婷 刘晓兰[1,2] 姜未公 马瑞[1] GUO Hongwen;XU Tingting;LIU Xiaolan;JIANG Weigong;MA Rui(College of Food and Biological Engineering,Qiqihar University,Qiqihar 161006,China;Key Laboratory of Processing Agricultural Products of Heilongjiang Province,Qiqihar 161006,China)

机构地区：[1]齐齐哈尔大学食品与生物工程学院,黑龙江齐齐哈尔161006 [2]黑龙江省普通高校农产品加工重点实验室,黑龙江齐齐哈尔161006

出　　处：《中国酿造》2018年第11期82-85,共4页China Brewing

基　　金：黑龙江省教育厅面上项目(135109263)

摘　　要：该研究对菌株F21所产的α-淀粉酶进行纯化和酶学性质研究。通过硫酸铵盐析、疏水层析等方法纯化后,α-淀粉酶酶活达到4 616.3 U/m L。酶学性质研究表明,该酶最适pH值为4.8,最适温度为55℃,且酶在p H 4.0~9.0及低于45℃的条件下稳定性较高;Ca^(2+)对酶活有较强激活作用,Fe^(2+)及Fe^(3+)对酶活有较强的抑制作用。The purification and enzymatic property ofα-amylase produced by strain F21 were investigated.Theα-amylase activity could reach 4 616.3 U/ml by the purification of salting-out and hydrophobic chromatography method.The study of enzymatic property showed that the optimum pH and temperature were 4.8 and 55℃,respectively.The enzyme had higher stability under the conditions of pH 4.0-9.0 and temperature below 45℃.Ca2+had strong activation effect,and Fe2+and Fe3+had a strong inhibitory effect on enzyme activity.

关 键 词：Α-淀粉酶 纯化 酶学性质 

分 类 号：TQ925.1[轻工技术与工程—发酵工程]