β-呋喃果糖苷酶的性质研究  

Properties of β-Fructofuranosidase from Aspergillus niger SIPI-602

作　　者：杨正茂[1] 赵玉秀[1] 秦克亮[1] 杨光礼[1] 

机构地区：[1]上海医药工业研究院,上海200040

出　　处：《中国医药工业杂志》2003年第3期114-118,共5页Chinese Journal of Pharmaceuticals

摘　　要：研究了低聚果糖产生菌黑曲霉 (Aspergillus niger) SIPI-60 2的β-呋喃果糖苷酶 (1)的性质。 1水解蔗糖的 Km和 Vm ax分别为 0 .0 2 5 mol/ L和 1.3 9mmol· L-1 · min-1 。果糖是 1的竞争性抑制剂 ,Ki=10 .0 5 mmol/ L。通过对菌丝体、β-果糖基转移酶 (2 )与 1的混合物及纯的 2转化蔗糖的反应进程的比较 ,考察了 1对 2反应进程的影响。结果表明 ,1对低聚果糖生成速率和最终产率均有影响。结果还提示在用菌丝体转化蔗糖过程中低聚果糖可能会诱导出更多的The properties of β fructofuranosidase (1) from a fructooligosaccharides producing strain, Aspergillus niger SIPI 602, were investigated. The K m and V max values of 1 for hydrolyzing sucrose into glucose and fructose were 0.025 mol/L and 1.39 mmol·min -1 ·L -1 , respectively. Glucose could not affect 1. The fructose was a competitive inhibitor for 1. The optimal temperature for 1 was 40 °C and the enzyme was rather stable below 65 °C . The time course for mycelia, mixture of β fruclosyltransferase (2) and 1, and pure 2 were compared and it was found that 1 would slow the time course of 2 and decrease the fructooligosaccharides concentration in the final product. The results also indicated that the fructooligosaccharides could induce 1 in the mycelia when the reaction course catalyzed by mycelia.itwasfound that1 would slow

关 键 词：低聚果糖 黑曲霉 Β-呋喃果糖苷酶 性质 

分 类 号：Q814.1[生物学—生物工程]