食品科学

• 生物工程 • 上一篇    下一篇

两步超滤法分离甘薯β-淀粉酶

梁新红,孙俊良*,马汉军,王田林   

  1. 河南科技学院食品学院,河南 新乡 453003
  • 出版日期:2015-11-15 发布日期:2015-12-03

Separation of β-Amylase from Sweet Potato Using Two-Stage Ultrafiltration Technique

LIANG Xinhong, SUN Junliang*, MA Hanjun, WANG Tianlin   

  1. School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
  • Online:2015-11-15 Published:2015-12-03

摘要:

采用50 kD和10 kD两种超滤膜对甘薯β-淀粉酶进行两步超滤,研究了超滤分离甘薯中β-淀粉酶的最佳工艺。结果表明,膜超滤中跨膜压力为0.12 MPa、超滤时间40 min、操作温度35 ℃、物料pH值为7.0。在此条件下,β-淀粉酶比活力为71 627 U/mg,纯化倍数为11.85,酶活回收率为82.79%,表明分离后的酶经十二烷基硫酸钠-聚丙烯酰胺凝胶电泳分析为单一条带。

关键词: 两步超滤法, 分离纯化, 甘薯, &beta, -淀粉酶

Abstract:

The separation of β-amylase from sweet potato using ultrafiltration was investigated. A two-stage ultrafiltration
scheme employing 50 and 10 kD membranes was used for accomplishing the desired separation. The results showed
that β-amylase with high purity could be obtained by the proposed separation technique transmembrane pressure of
0.12 MPa, ultrafiltration time of 40 min, ultrafiltration temperature of 35 ℃ and crude enzyme solution pH of 7.0. Under
these conditions, the specific activity of β-amylase was 71 627 U/mg, with a purification fold of 11.85 and a recovery yield
of 82.79%. The high purity of β-amylase was also reflected by the single band on SDS-PAGE.

Key words: two-stage ultrafiltration technique, separation, sweet potato, β-amylase

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