| 菊粉酶特性的初步研究 |
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| 引用本文： | 牟艳英,宋国勇,李虹.菊粉酶特性的初步研究[J].食品与发酵工业,2005,31(11):39-42. |
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| 作者姓名： | 牟艳英 宋国勇 李虹 |
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| 作者单位： | 中国食品发酵工业研究院,北京,100027 |
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| 基金项目： | 本篇论文的实验工作得到了中国食品发酵工业研究院酶淀粉工程研究中心全体同仁的大力帮助,尤其是冯雷工程师和张露工程师,特在此表示衷心的感谢. |
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| 摘 要： | 以菊粉为底物研究了pH值、温度、底物浓度、金属离子对菊粉酶活性的影响及酶活随反应时间的变化情况，并测定该菊粉酶的米氏常数和酶活。实验结果表明，该菊粉酶反应的最适pH值为4.7，最适温度为60℃，Ca~(2+)和Zn~(2+)对菊粉酶有激活作用。该菊粉酶的米氏常数Km为0.35mol／L，V_(max)为0.52mg／min。
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| 关 键 词： | 菊粉 菊粉酶 酶活性质 |
| 收稿时间： | 06 5 2005 12:00AM |
| 修稿时间： | 2005年6月5日 |
Primary Study on Properties of Inulinase |
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| Mou Yanying,Song Guoyong,Li Hong.Primary Study on Properties of Inulinase[J].Food and Fermentation Industries,2005,31(11):39-42. |
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| Authors: | Mou Yanying Song Guoyong Li Hong |
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| Affiliation: | China National Research Institute of Food and Fermentation Industries, Beijing, 100027, China |
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| Abstract: | The inulinase activities were investigated with inulin as substrate in different pH, temperature, substrate concentration and metal ions, as well as the change of inulinase activities during reactions. The Michaelis constant and activities of the inulinase were also studied in this paper. Our results showed that the optimum pH of inulinase was 4.7, and the optiumum temperature was 60℃, and that Ca~(2+) and Zn~(2+) could improed the activity of inulinase. Mcihaelis constants of inulinase were K_m=0.35mol/1 and V_(max)=0.52 mg/min. |
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| Keywords: | inulin inulinase enzymatic properties |
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