食品科学 ›› 2006, Vol. 27 ›› Issue (11): 116-119.

• 基础研究 • 上一篇    下一篇

乳酸菌β-葡萄糖苷酶的分离纯化及特性研究

 孟宪文,  李长彪,  刘长江,  高荣海, 张春红,  赵秀红,  郑艳   

  1. 沈阳农业大学食品学院
  • 出版日期:2006-11-15 发布日期:2011-11-28

Purification and Characterization of β-glucosidase from Lactic Acid Bacterium

 MENG  Xian-Wen,   Li-Chang-Biao,   Liu-Chang-Jiang,   Gao-Rong-Hai, ZHANG  Chun-Hong,   Zhao-Xiu-Hong,   Zheng-Yan   

  1. College of Food Science, Shenyang Agricultural University, Shenyang 110161, China
  • Online:2006-11-15 Published:2011-11-28

摘要:  本文采用硫酸铵分级沉淀、DEAE-52离子交换层析、SephadexG-100凝胶过滤方法分离纯化乳酸菌中β-葡萄糖苷酶。经SDS-PAGE测定其相对分子量约为60kD。该酶以对硝基苯酚-β-D-葡萄糖苷为底物时,最适pH值和最适温度分别为6.0和40℃。在45℃以下,pH值在4.5~7.0之间酶活力相对稳定。Hg2+和Ag+对该酶活力有明显的抑制作用。

关键词:  , 乳酸菌, &beta, -葡萄糖苷酶, 纯化, 酶法水解

Abstract:  The β-glucosidase was purified to homogeneity by fractional ammonium sulphate precipitation, ion-exchange chromatography on DEAE-52 and SephadexG-100 gel-filtration chromatography. By SDS-PAGE, the molecular weight of the enzyme was estimated to be 60kDa. The enzyme exhibited optimum activity at 40℃ and pH6.0. Its activity maintained relatively stable under the condition at 45℃, pH4.5~7.0, and strongly inhibited by Hg2+, Ag+.

Key words:  , lactic acid bacterium; &beta, -glucosidase; purification; enzymic hydrolysis;