| 海参体壁中α-1,4淀粉酶的分离纯化及性质 |
| |
| 引用本文： | 张 杰,张永勤,罗彩华,刘征东,程袁芬,卢菲菲,张 童.海参体壁中α-1,4淀粉酶的分离纯化及性质[J].食品科学,2015,36(5):137-141. |
| |
| 作者姓名： | 张 杰 张永勤 罗彩华 刘征东 程袁芬 卢菲菲 张 童 |
| |
| 作者单位： | 青岛科技大学化工学院，山东 青岛 266042 |
| |
| 摘 要： | 通过采用匀浆、硫酸铵盐析、透析、DEAE-52阴离子交换层析、Sephacryl S-300凝胶层析等方法从海参体壁中分离纯化并得到了α-1,4淀粉酶。结果表明,该酶具有3条亚基链,分子质量约为420 k D;最适p H值为9.0,最适温度为80℃,90℃条件下保温30 min后仍有38%以上的相对酶活性,因此,该酶是一种具有较高热稳定性的碱性高温淀粉酶。K+、Fe3+和Mn2+对其有较强的抑制作用,Cu2+和Ca2+对其有较强的激活作用。
|
| 关 键 词： | 海参 自溶 淀粉酶 分离 纯化 热稳定性 |
Purification and Characterization of α-1,4-Amylase in Body Wall of Sea Cucumber |
| |
| ZHANG Jie,ZHANG Yongqin,LUO Caihua,LIU Zhengdong,CHENG Yuanfen,LU Feifei,ZHANG Tong.Purification and Characterization of α-1,4-Amylase in Body Wall of Sea Cucumber[J].Food Science,2015,36(5):137-141. |
| |
| Authors: | ZHANG Jie ZHANG Yongqin LUO Caihua LIU Zhengdong CHENG Yuanfen LU Feifei ZHANG Tong |
| |
| Affiliation: | College of Chemical Engineering, Qingdao University of Science and Technology, Qingdao 266042, China |
| |
| Abstract: | α-1,4-Amylase was extracted and isolated from the body wall of sea cucumber by homogenization, salting out
with ammonium sulfate, dialysis, DEAE-52 anion exchange chromatography and Sephacryl S-300 gel chromatography
sequentially. The results showed that the purified enzyme had three subunit chains according to the SDS-PAGE, with
molecular weight of 420 kD; the optimum pH and temperature were 9.0 and 80 ℃; and the residual activity remained at least
38% after inactivation at 90 ℃ for 30 min. Therefore, this enzyme is a thermostable alkaline amylase. This amylase could be
strongly activated by K+, Fe3+ or Mn2+ and inhibited by Cu2+ or Ca2+. |
| |
| Keywords: | sea cucumber autolysis amylase isolation purification thermostability |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
