中国食品添加剂Issue(3)：121-126,6.
一种来源于青霉的β-半乳糖苷酶酶学性质研究
Enzymatic properties of a novel β-galactosidase from Penicillium sp.
黎丽 1王瑞明 1李丕武 1任良栋1
作者信息
- 1. 山东轻工业学院食品与生物工程学院山东省微生物工程重点实验,济南250353
- 折叠
摘要
Abstract
An β-galactosidase-producing fungus was screened from 20 strains isolated from the soil,and L7 strain produced highest β-galactosidase enzyme.By morphological and 18SrDNA sequence analysis,Penicillium decumbens were identified; and enzymatic properties of β-galactosidase from L7 was further studied.The results showed that the optimal pH and temperature in the reaction of this enzyme were 6.0 and 60℃,respectively.The enzyme was stable at temperatures below 60℃ or in a pH range between 3.0 and 7.0.Its activity was notably promoted by Mg2+,Mn2+,whereas Cu2 +,Fe2 +,and Zn + had high inhibition to the enzyme.The Km towards ONPG was determined to be 6.25 mmol/L.The SDS-PAGE analysis showed the weight of the enzyme was 110 kD.关键词
青霉/菌种筛选/β-半乳糖苷酶/酶学性质Key words
penicillium/ screening/ β-galactosidase/ enzymatic properties分类
生物科学引用本文复制引用
黎丽,王瑞明,李丕武,任良栋..一种来源于青霉的β-半乳糖苷酶酶学性质研究[J].中国食品添加剂,2013,(3):121-126,6.
