|本期目录/Table of Contents|

[1]熊斌,应向贤,陈丽娜,等.类芽胞杆菌碱性果胶裂解酶的纯化与酶学性质表征[J].生物加工过程,2013,11(06):42-46.[doi:10.3969/j.issn.1672-3678.2013.06.009]
　XIONG Bin,YING Xiangxian,CHEN Lina,et al.Purification and characterization of alkaline pectate lyase from Paenibacillus sp.WZ008[J].Chinese Journal of Bioprocess Engineering,2013,11(06):42-46.[doi:10.3969/j.issn.1672-3678.2013.06.009]
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类芽胞杆菌碱性果胶裂解酶的纯化与酶学性质表征()
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《生物加工过程》[ISSN:1672-3678/CN:32-1706/Q]

卷:
11
期数:
2013年06期
页码:
42-46
栏目:
出版日期:
2013-11-30

文章信息/Info

Title:
Purification and characterization of alkaline pectate lyase from Paenibacillus sp.WZ008
文章编号:
1672-3678(2013)06-0042-05
作者:
熊斌; 应向贤; 陈丽娜; 谢丽萍; 魏春; 汪钊
浙江工业大学 生物与环境工程学院,杭州 310014
Author(s):
XIONG Bin; YING Xiangxian; CHEN Lina; XIE Liping; WEI Chun; WANG Zhao
College of Biological and Environmental Engineering,Zhejiang University of Technology,Hangzhou 310014,China
关键词:
酶学性质;  酯化果胶;  碱性果胶酶;  纯化
分类号:
Q814
DOI:
10.3969/j.issn.1672-3678.2013.06.009
文献标志码:
A
摘要:
从类芽胞杆菌Paenibacillus sp.WZ008的发酵上清液中纯化得到一个高活力碱性果胶裂解酶,经SDS-PAGE电泳估算其亚基相对分子质量为4.5×104。通过对该酶进行酶学性质研究发现:该酶能催化裂解果胶酸、低酯果胶和高酯果胶; 酶催化反应最适温度范围为55～60 ℃,最适pH为9.6,在最适条件下以低酯果胶为底物酶的比酶活达3 021.6 U/mg; Ca2+能增强该酶的活力,而Mn2+,Ba2+和EDTA强烈抑制该酶活力; 当没有Ca2+存在时,高度酯化的果胶是该酶的最适底物,在4 mmol/L Ca2+存在时,该酶以果胶酸为底物比酶活最高(25 467 U/mg)。该酶N端序列比对分析发现与类芽胞杆菌Paenibacillus amylolyticus strain 27c64果胶裂解酶高度同源。

参考文献/References:

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备注/Memo

备注/Memo:
收稿日期:2013-01-30
基金项目:浙江省自然科学基金(LY12B06010); 教育部留学回国人员科研启动基金(第40批)
作者简介:熊斌(1988—),男,湖北荆州人,硕士研究生,研究方向:生物催化与转化; 汪钊(联系人),教授,E-mail:hzwangzhao@163.com.
更新日期/Last Update: 2013-11-30