FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (7): 304-308.

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Purification and Characterization of α-glucosidase Extracted from Honey Bee

 WANG  Zhi-Jiang, WEI  Hong-Fu   

  1. 1.College of Biological and Environment Sciences, Zhejiang Wanli University, Ningbo 315100, China; 2.College of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China
  • Online:2007-07-15 Published:2011-10-24

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Abstract: In this paper, α-glucosidase was purified to electrophoresis degree after being extracted from honey bee abdomen with ammonium sulfate precipitation, with High Q chromatography, hydrophobic interaction chromatography and Superdex G- 75 chromatography. Its relative molecular weight is determined to be around 55 kDa by SDS-PAGE. The optimal temperature and pH range are 35～45 ℃ and 5.0～6.0, respectively, but the temperature stability is poor. The pH stability range is 5.0～ 10.0. Zn2+, Mg2+, Mn2+ and Fe2+ can activate the enzyme, however, Cu2+ and Co2+ can cause inhibition, and glucose is also a strong inhibitor. The Vmax value is 0.085 μmol/min·mg and the Km value is 0.183 mmol/L for p-Nitrophenyl-α-D-glucopyranoside(PNPG).

Key words: honey bee； &alpha, -glucosidase； purification； stability； kinetics；