透性化细胞乳糖酶与提纯的乳糖酶酶学性质比较

食品科学 ›› 2008, Vol. 29 ›› Issue (10): 436-439.

透性化细胞乳糖酶与提纯的乳糖酶酶学性质比较

闫亚丽, 王昌禄, 刘会娟, 陈庆森, 刘建福

天津科技大学生物工程系；天津商业大学生物工程系,天津市食品生物技术重点实验室；

出版日期:2008-10-15 发布日期:2011-12-08

Comparison of Enzymatic Properties between Purified Lactase and Lactase in Permeabilized Cells

YAN Ya-Li, WANG Chang-Lu, LIU Hui-Juan, CHEN Qing-Sen, LIU Jian-Fu

1.Department of Bioengineering,Tianjin University of Science and Technology,Tianjin 300222,China; 2.Department of Bioengineering,Tianjin University of Commerce,Tianjin Key Laboratory of Food Biotechnology,Tianjin 300134,China

Online:2008-10-15 Published:2011-12-08

摘要/Abstract

摘要： 通过透性化细胞处理技术和提取纯化两种方法制备乳糖酶,对两种乳糖酶的酶学性质进行了分析比较,结果表明,两种酶的最适反应温度和最适反应pH值相近,透性化细胞乳糖酶pH值稳定性和热稳定性范围大于纯乳糖酶。K+、Mn2+、Mg2+、Ca2+对两种乳糖酶都有激活作用,Cu2+有较强的抑制作用,金属离子对纯乳糖酶活性的影响大于对透性化细胞乳糖酶的影响。麦芽糖、葡萄糖等糖类对两种乳糖酶的活性有抑制作用。在完全相同的反应条件下测定的两种乳糖酶的Km和Vmax有所不同。

关键词: 乳糖酶, 透性化细胞, 纯化, 酶学性质

Abstract: Two lactases were prepared by permeabilied cell treatment and extraction combined with purification methods separately. The enzymatic properties of the two lactases were analyzed and compared. The results showed that their optimum pHs and temperatures are similar respectively. The pH stability and thermal stability of the lactase in permeabilized cells are greater than those of the purified enzyme respectively. Both the activities of the two lactases are enhanced by metal ions,such as K+,Mn2+,Mg2+and Ca2+,whereas they are strongly inhibited by Cu2+,and the purified enzyme activity is more greatly affected by metal ions than lactase in permeabilized cells. Maltose,glucose and other sugars have inhibitory effects on both of the two enzymes. The Km values and Vmax values of the two of lactases determined under the same reaction conditions are different.

Key words: lactase, permeabilized cells, purification, enzyme properties

闫亚丽, 王昌禄, 刘会娟, 陈庆森, 刘建福. 透性化细胞乳糖酶与提纯的乳糖酶酶学性质比较[J]. 食品科学, 2008, 29(10): 436-439.

YAN Ya-Li, WANG Chang-Lu, LIU Hui-Juan, CHEN Qing-Sen, LIU Jian-Fu. Comparison of Enzymatic Properties between Purified Lactase and Lactase in Permeabilized Cells[J]. FOOD SCIENCE, 2008, 29(10): 436-439.

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