食品科学 ›› 2008, Vol. 29 ›› Issue (11): 447-450.

• 生物工程 • 上一篇    下一篇

TUV26菌株的几丁质酶动力学研究

 吴子健, 张彩, 田强, 王达, 李荣华, 陶琳   

  1. 天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室;
  • 出版日期:2008-11-15 发布日期:2011-12-08

Kinetics Study on Chitinase Produced by TUV26 Strain

 WU  Zi-Jian, ZHANG  Cai, TIAN  Qiang, WANG  Da, LI  Rong-Hua, TAO  Lin   

  1. School of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin Key Laboratory of Food and Biotechnology,Tianjin 300134,China
  • Online:2008-11-15 Published:2011-12-08

摘要: TUV26是以Pseudomonas sp.为出发菌株,经诱变得到的一株几丁质酶高产菌。本实验以胶体几丁质为底物,对TUV26产几丁质酶的动力学进行研究,实验结果表明:该酶的最佳反应温度为48.5℃,最佳反应pH6.8;在0~60min反应速度为常数,反应初速度为54.199μg/ml·h;米氏常数Km=24.04μg/ml,最大反应速度Vmax=218.68μg/ml·h,酶转化数Kcat=0.08025h-1。这些研究结果为酶法生产几丁寡糖提供必要的工艺参数。

关键词: 几丁质酶, 酶动力学, 米氏常数

Abstract: The kinetics of a chitinase from TUV26 strain,a high chitinase-producing strain which was obtained from a strain of Pseudomonas sp.through mutation breeding,was studied in detail.Results showed that toward colloidal chitin,the optimum conditions of enzymic reation by chitinase are 48.5 ℃ and pH 6.8,and under those optimum conditions the reaction progress curve 0 to 60 minutes is in the straight line stage and the initial velocity is 54.199 μg/ml·h.Km,the Michaelis constant of chitinase,is 24.04 μg/ml,Vmax,the maximum reactive velocity,is 218.68 μg/ml·h,and Kcat,the enzymatic turnover number,is 0.08025 h-1.These results provide technical parameters for the production of chitooligosaccharides by chitinase.

Key words: chitinase, enzyme kinetics, Michaelis constant