| 脂肪酶氨基酸及其二联体与最适温度的相关性分析 |
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| 引用本文： | 李剑芳,张慧敏,邬敏辰.脂肪酶氨基酸及其二联体与最适温度的相关性分析[J].食品与生物技术学报,2011,30(6):801-805. |
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| 作者姓名： | 李剑芳 张慧敏 邬敏辰 |
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| 作者单位： | 1. 江南大学食品学院,江苏无锡,214122
2. 江南大学医药学院,江苏无锡,214122 |
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| 基金项目： | 国家自然科学基金项目(20776061) |
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| 摘 要： | 基于34条微生物脂肪酶序列,用多元逐步回归法分析了影响脂肪酶最适温度的氨基酸及其二联体.结果表明:与最适温度呈正相关性的氨基酸是Y,负相关性的有I、S、K；呈正相关性的氨基酸二联体有IR、KS、NY、SA、ST和YR,负相关性的有DK、DY、IS、KA、WS、YS和QI.通过对相关性氨基酸二联体在耐热和不耐热脂肪酶中空间位置的分析发现:与最适温度呈正相关性的氨基酸二联体多数位于α-螺旋区,且分布在酶蛋白表面；而呈负相关性的多数位于β-折叠区和无规则卷曲区,一般分布于酶蛋白内部,并常出现在多肽链的N或C端.
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| 关 键 词： | 脂肪酶 氨基酸二联体 热稳定性 最适温度 多元逐步回归法 |
The Relationship Between Amino Acid and Its Dipeptide with the Optimum Temperature in Lipase |
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| LI Jian-fang,ZHANG Hui-min and WU Min-chen.The Relationship Between Amino Acid and Its Dipeptide with the Optimum Temperature in Lipase[J].Journal of Food Science and Biotechnology,2011,30(6):801-805. |
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| Authors: | LI Jian-fang ZHANG Hui-min and WU Min-chen |
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| Affiliation: | LI Jian-fang1,ZHANG Hui-min1,WU Min-chen2(1.School of Food Science and Technology,Jiangnan University,Wuxi 214122,China,2.School of Medicine and Pharmaceutics,China) |
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| Abstract: | Based on the lipase sequences from 34 kinds of strain,the relation between amino acids and dipeptides with the optimum temperature were built by a stepwise regression method.The results showed that the positively correlated amino acid was Y,while the negatively correlated ones were I,S and K,and that the positive dipeptides were IR,KS,NY,SA,ST,YR,whereas the negative ones were DK,DY,IS,KA,WS,YS,QI.Through analysis of position information of the related dipeptides in thermophilic and mesophilic lipases,it wa... |
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| Keywords: | lipase dipeptide thermostability optimum temperature stepwise regression method |
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