食品科学 ›› 2003, Vol. 24 ›› Issue (3): 26-29.
• 基础研究 • 上一篇 下一篇
薛璐, 马莺
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XUE Lu, MA Ying
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摘要: 海藻糖是一种新型食品添加剂,目前多以微生物酶法生产。海藻糖合酶是近年来新发现的一种海藻糖合成酶。本文研究了经渗透细胞技术处理得到的透性化细胞海藻糖合酶的酶学特性。研究表明,该细胞酶的反应最适温度为35℃,最适pH7.4,Mg2+及K+对该细胞酶有明显激活作用,Zn2+,Mn2+及Cu2+则可强烈地抑制酶活力。该酶对底物特异性极强,能特异性地将麦芽糖转化为海藻糖。
关键词: 海藻糖, 透性化细胞海藻糖合酶, 酶学特性
Abstract: Trehalose is a natural functional d isaccharide.It could be widely used in foodstuffs,pharmaceuticals,cosmeticandagricultureproducts.Trehalose’ s useswererestrictedduetothediff icultyinproducingit.Recently,peoplefoundanovelenzymefrombacteria---trehalosesynthase.This studymain lydiscussedthecharacteristics of trehalose synthase activity in permeabilized cells.The properties o f trehalose synthase in the permeate d cells were investigated systematically.The enzyme exhibited an optimumtemp erature of 35℃,and an optimumpHof7.0~7.8.The enzyme was stable at30~40℃,pH6.6~7.8.The activity of treh alose synthase was increased by addition of Mg 2+ ,K + and Na + ,but was inhibited by Zn 2+ ,Mn 2+ ,Cu 2+ ,Ca 2+ ,Ba 2+ .The enzyme could cat-alyze the conversion ofmaltose into trehalose by intramolecular transg lucosylation,but it could slightly hydrolyze maltose into glucose,and it was inactive on other saccharieds.
Key words: trehalose synthase, characteriza tion of the enzyme, permeabilized cells
薛璐, 马莺. 透性化细胞海藻糖合酶特性的研究[J]. 食品科学, 2003, 24(3): 26-29.
XUE Lu, MA Ying. Characteristics Study on the Trehalose Synthase Activity in Permeated Cells[J]. FOOD SCIENCE, 2003, 24(3): 26-29.
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