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当前位置: 首页 > 文章 > 地衣芽孢杆菌WB-11菌株耐高温α-淀粉酶的酶学特性 南京农业大学学报 2004,27 (1) 66-69
Position: Home > Articles > Properties of thermostable α-amylase from Bacillus licheniformis strain WB-11 Journal of Nanjing Agricultural University 2004,27 (1) 66-69

地衣芽孢杆菌WB-11菌株耐高温α-淀粉酶的酶学特性

作  者：
陈红歌;顾溯海;任随周;马向东;贾新成
单  位：
南京农业大学农业部农业环境微生物工程重点开放实验室;河南农业大学生物工程学院
关键词：
耐高温α-淀粉酶;地衣芽孢杆菌;酶学特性
摘  要：
从地衣芽孢杆菌 (Bacilluslicheniformis )中分离到一α 淀粉酶组分 ,经PAGE及SDS PAGE检测为电泳均一的纯酶蛋白。该酶最适反应温度为 95℃ ,5 0和 70℃条件下酶活性稳定 ,90℃保温 30min残余酶活力为 2 8 9%。该酶最适作用pH为 6 0～ 6 5 ,在pH 5 0～ 8 0内稳定。酶的相对分子质量为 6 5 90 0 ,等电点 6 94 ,对可溶性淀粉的Km 值为 0 4 1mg·mL-1 。Ca2 + 、Mn2 + 、Cu2 + 、Co2 + 及Ba2 + 对酶具有激活作用 ,其中Ca2 + 激活作用最显著 ,且以 4～ 8mmol·L-1 浓度为最适。Ca2 + 还能显著提高酶的热稳定性 ,4mmol·L-1 Ca2 + ,90℃保温 30min ,酶的残余活力提高至 83%。
译  名：
Properties of thermostable α-amylase from Bacillus licheniformis strain WB-11
作  者：
CHEN Hong ge 1,GU Su hai 2,REN Sui zhou 2,MA Xiang dong 2,JIA Xin cheng 2* (1 Key Laboratory of Microbiological Engineering of Agricultural Environment,Ministry of Agriculture, Nanjing Agricultural University,Nanjing 210095,China;2 Bioengineering College, He′nan Agricultural University,Zhengzhou 450002,China)
关键词：
thermostable α amylase; Bacillus licheniformis ;enzyme characteristics
摘  要：
An α amylase was isolated from Bacillus licheniformis and identified as electrophoretically homogeneous by means of PAGE and SDS PAGE The optimum temperature of the amylase was 95 ℃ and it was stable at 50 ℃ as well as 70 ℃.After incubated at 90 ℃ for 30 minutes,the residual activity of the amylase decreased to 28 9%.The optimum pH of the amylase was 6 0 6 5 and its activity was stable at pH range of 5 08 0.The molecular weight of the enzyme was 65 900 and its isoelectric point was 6 94,and its K m to soluble starch was 0 41 mg·mL -1 .The amylase was activated by Ca 2+ ,Mn 2+ ,Cu 2+ ,Co 2+ and Ba 2+ ions,among which,Ca 2+ was the most remarkable with the optimum concentration of 48 mmol·L -1 .Besides,Ca 2+ can also enhance the thermal stability of the amylase.The residual activity of the enzyme increased from 28 9% to 83% after incubated at 90 ℃ for 30 minutes at the presence of 4 mmol·L -1 Ca 2+ .

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