单 位：
北京工商大学化学与环境工程学院;江南大学食品学院
关键词：
外切菊粉酶;内切菊粉酶;酶学性质;Aspergillus ficuum
摘 要：
本实验对Aspergillus ficuum产菊粉酶体系中的外切菊粉酶和内切菊粉酶的酶学性质进行了研究,研究表明二者酶学性质非常相似:两种酶的最适反应温度均在45℃左右;外切菊粉酶的最适反应pH为4.5,内切菊粉酶为pH5.0;Ag~+完全抑制两种酶的活性,Fe~2+和Al~3+对两种酶有较强的抑制作用,尤其是外切菊粉酶,Mg~2+对两种酶有激活作用;实验还对两种酶的动力学常数进行了测定和比较。
译 名：
Characteristics of Exoinulinase and Endoinulinase from Aspergillus ficuum
作 者：
WANG Jing1,JIN Zheng-yu2,SUN Bao-guo1,CAO Yan-ping1 (1.College of Chemistry and Environment Engineering, Beijing Technology and Business University, Beijing 100037, China; 2.School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
关键词：
exoinulinase;endoinulinase;characteristic;Aspergillus ficuum
摘 要：
Characteristics of two types of inulin-degrading enzymes from Aspergillus ficuum were studied. The optimum reaction temperature of endo- and exo-inulinase were around 45 ℃. The optimum reaction pH of endo-inulinase was 5.0, and that of exo-inulinase was 4.5. Both of them were stable within the pH range 4.0～8.0 and below the temperature 50 ℃. The metal ions had the different level influences on the purified enzymes. Endo-and exo-inulinase activities were completely inhibited by Ag+, and obviously by Fe2+ and Al3+, while Mg2+ had an activating effect. In addition the kinetic constants of the two enzymes were also studied.
