人工设计短肽对α-淀粉酶催化作用的影响  

Effect of artificially designed short peptides onα-amylase catalysis

作　　者：鲁明杰 李传博 谢丹丹 迟乃玉[1,2] 岳松年 窦少华 LU Mingjie;LI Chuanbo;XIE Dandan;CHI Naiyu;YUE Songnian;DOU Shaohua(School of Life Science and Technology,Dalian University,Dalian 116622,China;Marine Microbial Engineering Technology Research Center of Liaoning Province,Dalian 116622,China)

机构地区：[1]大连大学生命科学与技术学院,辽宁大连116622 [2]辽宁省海洋微生物工程技术研究中心,辽宁大连116622

出　　处：《中国酿造》2021年第11期198-202,共5页China Brewing

基　　金：辽宁省自然科学基金(2014020134);大连大学博士启动基金(2019QL005);大学生创新创业训练计划项目(S202111258002)。

摘　　要：该研究添加人工设计短肽进行酶促反应,通过测定α-淀粉酶活性和Zeta电位变化,考察其对α-淀粉酶催化作用的影响。结果表明,α-淀粉酶酶促作用的最优条件为温度40℃、磷酸缓冲液浓度0.01 mol/L、磷酸缓冲液pH 6.9。人工设计合成T_(8)^(-)和T_(9)^(+)两条带电荷短肽加入酶解体系,发现短肽T8-的加入使α-淀粉酶活性增强了3.13%,米氏常数(Km)增大了14.38%、活化能降低至497.44 J/mol;短肽T_(9)^(+)的加入使α-淀粉酶活性降低1.36%,Km减小4.1%,活化能(4942.90 J/mol)增加130%。因此可以说明,人工设计的不同带电荷短肽可以有效提高或降低α-淀粉酶的催化作用,可拓宽α-淀粉酶在食品发酵和食品保鲜方面的应用范围。In this study,α-amylase activity and Zeta potential were measured,and the effect of adding artificially designed short peptide onα-amylase catalysis was investigated.The results showed that the optimal conditions for the enzymatic action ofα-amylase were temperature 40℃,phosphoric acid buffer concentration 0.01 mol/L,and pH 6.9.The artificially designed charged short peptide T_(8)^(-) and T_(9)^(+) were added in digestion system,and results showed that with the addition of T_(8)^(-),theα-amylase activity increased by 3.13%,Michaelis constant(Km)increased by 14.38%and activation energy decreased to 497.44 J/mol.The addition of short peptide T_(9)^(+) reducedα-amylase activity by 1.36%,Km decreased by 4.1%,and activation energy(4942.90 J/mol)increased by 130%.Therefore,it could be concluded that artificially designed short peptides with different charge can effectively increase or decrease the catalytic activity ofα-amylase,which could broaden the application range ofα-amylase in food fermentation and preservation.

关 键 词：Α-淀粉酶 带电荷短肽 活化能 ZETA电位 

分 类 号：TS201.2[轻工技术与工程—食品科学]