安徽农业科学2009，Vol.37Issue(20)：9366-9368,9374,4.
黑曲霉产β-甘露聚糖酶的纯化及酶学性质研究
Study on the Purification of β-mannanase Produced from Aspergillus niger and Its Enzymatic Properties
摘要
Abstract
[Objective]The study aimed to separate and purify β-mannanase produced by A. Niger with solid state fermentation and study the enzymatic properties of β-mannanase. [Method] Crude enzyme liquid was prepared with solid state fermentation. Β-mannanase was separated and purified from the crude enzyme liquid by (NH4)2SO4 segmentation precipitation, acetone precipitation, and Sephadex gel chromatography, resp., and its purity was detected by PAGE. Enzymatic properties of purified β-mannanase were measured. [Result] The specific activity of β-mannanase could be increased to 1 180.9 U/mg through (NH4)2SO4 precipitation with saturation of 40%～90%; that could be increased to 1 847.0 U/mg through acetone precipitation with the volume ratio of 1.0:1.0-1.6:1.0; and finally, that could be increased to 7 950.4 U/mg and the purification fold was 8.67 through gel chromatography. It showed one single band on PAGE gel, which was purified β-mannanase.[Conclusion] The optimum pH value of purified β-mannanase had the enzymatic properties as follows: the optimum pH value of 4.2, the optimum reaction temperature of 60 ℃ and the michaelis constant Km of 2.67 mg/ml.关键词
β-甘露聚糖酶/纯化/酶学性质Key words
β-mannanase/ Purification/ Enzymatic properties分类
农业科技引用本文复制引用
杨伟东..黑曲霉产β-甘露聚糖酶的纯化及酶学性质研究[J].安徽农业科学,2009,37(20):9366-9368,9374,4.基金项目
宝鸡文理学院校级重点项目(ZK08151). （ZK08151）
