甘蔗糖业Issue(3)：47-52,6.
α-葡聚糖酶的酶学性质初步研究
Study on the Enzymatic Properties of Dextranase
摘要
Abstract
Dextran not only causes severe economic losses due to sugar loss, but also causes processing problems. The only method applicable today in the sugar industry is the enzymatic hydrolysis of dextrans. This paper studied on the enzymatic properties of dextranase produced by recombinant Pichia pastoris GS 115-dex. The results showed that, the optimum temperature of dextranase was 50℃ and the optimum pH is 5.0. Fe3＋, Mg2＋ and Co2＋ activated the enzyme; Ca2＋, K＋, Zn2＋, Na＋ and Al3＋ can＇t work effectively; Cu2＋, Ba2＋, Fe2＋, Sn2＋ and Ag＋ inhibited the enzyme. Under 30℃ for a long time, the enzyme can still maintain its activity, placed on 40℃ for 16 h the enzyme had lost 60% and placed on 45℃ for 30 min the enzyme had lost 56%, the higher the temperature, the faster the activity loss. This enzyme is more stable in the range of pH 4-6, the high concentration of sucrose in the enzyme plays a very good protective effect, followed by glycerol, and sodium chloride have no protective effect.关键词
α-葡聚糖酶/DNS法/酶学性质Key words
Dextranase/DNS/Enzymological properties分类
轻工纺织引用本文复制引用
吴兆鹏,蚁细苗,曾练强,黄曾慰,黎志德,梁达奉..α-葡聚糖酶的酶学性质初步研究[J].甘蔗糖业,2012,(3):47-52,6.基金项目
现代农业产业技术体系建设专项资金资助,编号CARS-20-4-5. （）
