食品科学
• 生物工程 • 上一篇 下一篇
梁新红,孙俊良*,马汉军,王田林
出版日期:
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LIANG Xinhong, SUN Junliang*, MA Hanjun, WANG Tianlin
Online:
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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
中图分类号:
TS209
TQ925
梁新红,孙俊良,马汉军,王田林. 两步超滤法分离甘薯β-淀粉酶[J]. 食品科学, doi: 10.7506/spkx1002-6630-201521034.
LIANG Xinhong, SUN Junliang, MA Hanjun, WANG Tianlin. Separation of β-Amylase from Sweet Potato Using Two-Stage Ultrafiltration Technique[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201521034.
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链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201521034
https://www.spkx.net.cn/CN/Y2015/V36/I21/180