FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (12): 258-262.

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Purification and Characterization of Amylomaltase from Genetic Engineer Strain E.coli BL21/pET-DsbA-MalQ

 WANG  Shui-Xing, GONG  Hang, GUO  Yong, XIA  Hui-Ling, WU  Ling-Wei   

  1. 1.Jiangxi-OAI Research Institute, Nanchang University, Nanchang 330047,China; 2.Medical College, Jiujiang University, Jiujiang 332005, China; 3.College of Bioscience and Biotechnology, South China University of Technology, Guangzhou 510641, China
  • Online:2007-12-15 Published:2011-11-22

Abstract: The fusion protein was purified by Ni-NTA His-Bind affinity chromatography and cut with thrombin. The purified protein had 4-α-glucanotransferase activities. Its optimum pH and optimum temperature were 37 ℃ and pH 6.5, respectively. When the enzyme was treated at different temperature or pH, the enzyme activity would show different. When the treated temperature was over 40 ℃ or the treated pH below 4.5 or over 9.0, the enzyme activity would decrease quickly. Influences of ions and EDTA on enzyme activity were studied. The results showed that ions Zn2+, Cu2+, Hg2+, Ag+ inhibited enzyme activity, ion Ca2+, Mg2+, Mn2+ increased the enzyme activity, while EDTA showed no such effects on the enzymes. The Km and Vmax were 0.378 mmol/L and 1.979 mmol/(L·min), respectively.

Key words: amylomaltase, characterization of enzyme, purification, affinity chromatography