|本期目录/Table of Contents|

[1]王小艳,冯世江,文先军,等.真菌产3种β-D- Glucuronidase酶学性质[J].生物加工过程,2007,5(02):17-22.[doi:10.3969/j.issn.1672-3678.2007.02.004]
 WANG Xiao-yan,FENG Shi-jiang,WEN Xian-jun,et al.Characterization of three β-D-glucuronidase from Fungi[J].Chinese Journal of Bioprocess Engineering,2007,5(02):17-22.[doi:10.3969/j.issn.1672-3678.2007.02.004]
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真菌产3种β-D- Glucuronidase酶学性质()
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《生物加工过程》[ISSN:1672-3678/CN:32-1706/Q]

卷:
5
期数:
2007年02期
页码:
17-22
栏目:
出版日期:
2007-05-30

文章信息/Info

Title:
Characterization of three β-D-glucuronidase from Fungi
作者:
王小艳1冯世江1文先军1李晖1李春2
1. 石河子大学, 绿色合成与转化实验室, 石河子, 832003; 2. 石河子大学, 绿色合成与转化实验室, 石河子, 832003; 北京理工大学, 生命科学与技术学院, 北京, 100081
Author(s):
WANG Xiao-yan1 FENG Shi-jiang1 WEN Xian-jun1 LI Hui1 LI Chun2
关键词:
β-D-Glucuronidase酶学性质多样性甘草酸
分类号:
TQ925
DOI:
10.3969/j.issn.1672-3678.2007.02.004
摘要:
分离筛选到能代谢甘草酸并产生不同产物的3株菌株,其中Penicillium sp.Li-3转化甘草酸生成GAMG,Aspergillus sp.Li-20生成GAMG和甘草次酸,Aspergillus sp.Li-62生成甘草次酸.对这3株菌表达β-D-葡萄糖醛酸苷酶的酶学性质进行了研究,结果表明:Penicillium sp.Li-3、Aspergillus sp.Li-20和Aspergillus sp.Li-62 β-D-葡萄糖醛酸苷酶最适催化pH分别为4.2~4.6,5.8和6.2,最适催化温度为50、45和55℃.Penicillium sp.Li-3表达的β-D-葡萄糖醛酸苷酶Km为0.328 μmol/L,Vmax为0.003 5 mmol/(L·min);Aspergillus sp.Li-20 β-D-葡萄糖醛酸苷酶Km为3.61 mmol/L,Vmax为0.034 mmol/(L·min);而Aspergillus sp.Li-62 β-D-葡萄糖醛酸苷酶Km为0.43 mmol/L,Vmax为0.106 mmol/(L·min).

参考文献/References:

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[7] 鱼红闪, 吴少杰, 金凤燮. 酶法改变甘草苷糖醛酸基提高其甜度的研究(Ⅱ):能水解甘草苷糖醛酸基酶的提纯与酶性质研究 [J]. 食品与发酵工业, 1999(4):5-12.doi:10.3321/j.issn:0253-990X.1999.04.002.
[8] 李春, 冯世江. Penicillium sp.Li-3菌株产葡糖酸苷酶特性的研究 [M]. 济南:山东大学出版社, 2005.
[9] 吴少杰, 杨志娟, 朱丽华. 甘草皂苷生物转化的研究 [J]. 中草药, 2003(6):516-518.doi:10.3321/j.issn:0253-2670.2003.06.014.
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备注/Memo

备注/Memo:
基金项目:国家自然科学基金,教育部跨世纪优秀人才培养计划,北京市自然科学基金
更新日期/Last Update: 1900-01-01