| 地衣芽胞杆菌α-淀粉酶耐热耐酸突变体的酶学性质 |
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| 引用本文： | 刘雪莲,申培立,牛丹丹,金鹏,田康明,王正祥.地衣芽胞杆菌α-淀粉酶耐热耐酸突变体的酶学性质[J].食品与发酵工业,2020(2):7-10. |
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| 作者姓名： | 刘雪莲 申培立 牛丹丹 金鹏 田康明 王正祥 |
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| 作者单位： | ;1.天津科技大学化工与材料学院;2.天津科技大学生物工程学院 |
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| 基金项目： | 国家重点研发计划政府间国际科技创新合作重点专项(2018YFE0100400);天津市高等学校创新团队建设规划(TD12-5002);天津市科技计划项目(19YFZCSN00560) |
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| 摘 要： | 地衣芽胞杆菌α-淀粉酶(Bacillus licheniformisα-amylase,BLA)的耐热耐酸性特征,是其在淀粉酶法加工中最重要的应用属性。在通过人工进化获得BLA突变体V-2的基础上,该研究对其酶学性质进行了较全面的分析。突变体V-2在80℃和pH 5.5下表现出最高酶活力,最适作用温度和pH较BLA提高了10℃和降低了0.5~1.0个pH值,其耐热性和耐酸性显著优于BLA,该突变体的酶活力对金属离子特别是Ca 2+的依赖性显著降低,该酶对淀粉水解作用明显优于BLA,其催化效率是BLA的33倍。
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| 关 键 词： | 高温Α-淀粉酶 地衣芽胞杆菌 进化 耐热性 耐酸性 |
Biochemical characterization of heat-and acid-resistant mutant of Bacillus licheniformis α-amylase |
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| LIU Xuelian,SHEN Peili,NIU Dandan,JIN Peng,TIAN Kangming,WANG Zhengxiang.Biochemical characterization of heat-and acid-resistant mutant of Bacillus licheniformis α-amylase[J].Food and Fermentation Industries,2020(2):7-10. |
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| Authors: | LIU Xuelian SHEN Peili NIU Dandan JIN Peng TIAN Kangming WANG Zhengxiang |
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| Affiliation: | (College of Chemical Engineering and Materials Science,Tianjin University of Science and Technology,Tianjin 300457,China;College of Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China) |
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| Abstract: | The heat-and acid-resistance of Bacillus licheniformisα-amylase(BLA)is the most important application property for enzymatic processing of starch.In this study,biochemical properties of mutant V-2 obtained by artificial evolution were comprehensively analyzed.V-2 showed the highest enzyme activity at 80℃and pH 5.5,which was 10℃higher and 0.5-1.0 pH lower than that of BLA,respectively.Its heat and acid resistance were significantly improved.The effects of metal ions,especially Ca 2+,on the activity of V-2 were significantly reduced.V-2 was significantly more efficient than BLA in starch hydrolysis,with its catalytic efficiency 33 folds higher than that of BLA. |
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| Keywords: | thermotolerantα-amylase Bacillus licheniformis evolution heat-resistance acid-resistance |
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