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当前位置: 首页 > 文章 > 狗头枣β-半乳糖苷酶酶学特性研究 黑龙江农业科学 2018 (10) 31-34
Position: Home > Articles > Enzymatic Characteristics ofβ-galactosidase from Zizyphus jujube Goutouzao Heilongjiang Agricultural Sciences 2018 (10) 31-34

狗头枣β-半乳糖苷酶酶学特性研究

作  者：
陈国梁;何晓利;王旭东;贺晓龙;张向前
关键词：
狗头枣;β-半乳糖苷酶;酶学特性
摘  要：
为明确狗头枣β-半乳糖苷酶的酶学特性,以狗头枣果实为材料,采用光谱法对影响狗头枣β-半乳糖苷酶(β-Gal)酶活力的主要因素:pH、温度、米氏常数、抑制剂、激活剂及该酶的热稳定性进行了研究。结果表明:β-Gal的最适pH为4.5、最适温度约50℃;其米氏常数(Km)为5.4mmol·L~(-1),最大反应速率(Vmax)为89.25U·min~(-1);在一定浓度范围内,抗坏血酸的抑制强度明显比EDTA和碘乙酸显著;低浓度硫酸锰和中等浓度氯化钾对其激活作用较强;在65℃条件下,该酶的半衰期为10min,热处理温度在55～60℃对狗头枣β-Gal有一定的激活作用,且该酶的热稳定性较高。
译  名：
Enzymatic Characteristics ofβ-galactosidase from Zizyphus jujube Goutouzao
作  者：
CHEN Guo-liang;HE Xiao-li;WANG Xu-dong;HE Xiao-long;ZHANG Xiang-qian;College of Life Sciences,Yan'an University;Key Laboratory of Red Jujube in Shaanxi Province;
关键词：
Zizyphus jujube;;β-gal actosidase;;enzymatic properties
摘  要：
Theβ-galactosidase (β-Gal) was extracted fromZizyphus jujube and the main factors that affect the activity of theβ-Gal were studied by spectrophotometer,including pH,temperature,Michaelis constant(Km),inhibitor,activator and the thermal stability of the enzyme to clarify the enzymatic characteristics ofβ-galactosidase fromZizyphus jujube Goutouzao.The results showed that the optimum pH and temperature of β-Gal activity were 4.5 and 50 ℃.The Km and the maximum reaction rate(Vmax)were 5.4 mmol·L~(-1) and 89.25 U·min~(-1).In a certain concentration range,the inhibitory strength of ascorbic acid was significantly higher than EDTA and iodoacetic acid,the effect of low concentration of manganese sulfate and medium concentration of potassium chloride on the activation of this enzyme was stronger.At 65℃,the half-life of the enzyme was 10 min,but the range of 55-60℃,the thermostability of the jujubeβ-Gal was higher.

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