海藻糖对Pseudoaltermonas sp.SM9913适冷蛋白酶的稳定性保护研究  

Protective effect of trehalose on the thermostability of cold-adapted protease secreted by pseudoaltermonas sp. sm9913

作　　者：李建伟[1] 陈秀兰[1] 张玉忠[1] 高培基[1] 

机构地区：[1]山东大学微生物技术国家重点实验室,济南250100

出　　处：《山东大学学报（理学版）》2003年第4期116-119,共4页Journal of Shandong University(Natural Science)

基　　金：国家 8 63计划海洋生物技术主题课题 ( 2 0 0 2AA62 810 0 );国家自然科学基金资助项目 ( 3 0 2 70 0 2 2 );教育部科学技术研究重点资助项目 .

摘　　要：研究了几种不同的糖类物质———葡萄糖、蔗糖、麦芽糖、乳糖、海藻糖对深海适冷假交替单孢菌Pseudoalter monas.sp .SM9913所产适冷蛋白酶粗酶液稳定性的保护情况 ,以海藻糖的保护作用最为突出 .进一步研究了海藻糖在不同温度条件——— 2 0℃、30℃、4 0℃下以及不同浓度的海藻糖对粗酶液的保护情况 ,结果表明 ,不同温度 (2 0～4 0℃ )下 ,海藻糖对粗酶液热稳定性都有很好的保护作用 ,而且温度越高 ,保护作用越显著 .海藻糖最佳保护浓度为10 %～ 15 % .The cold adapted protease secreted by Pseudoaltermonas sp. SM9913 has high sensibility to temperature. Recent studies compared the effects of several saccharides on the thermostability of the crude cold adapted protease solution. The results indicated that trehalose was superior to the others. Trehalose's effects on the protease stability at different temperatures(20～40℃) and of different concentrations were determined in the further studies. Trehalose had a very good protective capability of the enzyme thermostability at all these temperatures, and with the elevation of temperature, the effect was more remarkable. The optimum protection concentration of trehalose was 10%～15%.

关 键 词：适冷酶 蛋白酶 酶热稳定性 海藻糖 酶热稳定性保护 

分 类 号：Q936[生物学—微生物学]