沙福芽孢杆菌G7-7碱性果胶酶纯化及酶学性质研究  

Purification and characterization of akaline pectinase from Bacillus safensis G7-7

作　　者：何海燕 何丽妃[3] 罗艳妹 付跃 覃拥灵 HE Hai-yan;HE Li-fei;LUO Yan-mei;FU Yue;QIN Yong-ling

机构地区：[1]河池学院化学与生物工程学院,广西宜州546300 [2]河池学院农业生物技术应用研究中心,广西宜州546300 [3]中山康方生物医药有限公司,广东中山528437

出　　处：《饲料研究》2021年第9期80-83,共4页Feed Research

基　　金：河池学院高层次人才科研启动费项目(项目编号:NO.XJ2018GKQ013)。

摘　　要：通过硫酸铵盐析、Mono Q阴离子交换层析技术,对1株来自沙福芽孢杆菌G7-7所产果胶酶进行分离纯化,得到分子质量为57 kDa电泳纯的果胶酶。结果显示,发酵上清液经两步分离纯化后,活力达6.6 U/mg,纯化回收率为30.3%,纯化倍数为3.7。果胶酶最适的作用温度36℃,50℃以下稳定;最适pH值9.5,pH值7~11稳定,为碱性果胶酶。纯化的果胶酶Km=8.75 g/L,Vmax=60.24μg/(min·mL)。A pectinase produced by Bacillus safensis G7-7 was purified by ammonium sulfate salting out and Mono Q anion exchange chromatography technology, and an electrophoretic pure pectinase with a molecular mass of 57 kDa was obtained. The results showed that the specific activity of the fermentation supernatant after two-step separation and purification reached 6.6 U/mg, the purification yield was 30.3%, and the purification fold was 3.7. The most suitable temperature is 36 ℃, stable below 50 ℃ and in the p H range of 7~11, pH 9.5 is the optimum pH. Purified pectinase is alkaline pectinase. Purified pectinase Km=8.75 g/L, Vmax=60.24 μg/(min·mL).

关 键 词：沙福芽孢杆菌G7-7 果胶酶 耐热 纯化 酶学性质 

分 类 号：Q939.97[生物学—微生物学]