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中国精品科技期刊2020
高温紫链霉菌酸性耐热几丁质酶的纯化及性质研究[J]. 食品工业科技, 2012, (23): 163-166. DOI: 10.13386/j.issn1002-0306.2012.23.033
引用本文: 高温紫链霉菌酸性耐热几丁质酶的纯化及性质研究[J]. 食品工业科技, 2012, (23): 163-166. DOI: 10.13386/j.issn1002-0306.2012.23.033
Purification and characterization of an acidic chitinase from Streptomyces thermoviolaceus[J]. Science and Technology of Food Industry, 2012, (23): 163-166. DOI: 10.13386/j.issn1002-0306.2012.23.033
Citation: Purification and characterization of an acidic chitinase from Streptomyces thermoviolaceus[J]. Science and Technology of Food Industry, 2012, (23): 163-166. DOI: 10.13386/j.issn1002-0306.2012.23.033

高温紫链霉菌酸性耐热几丁质酶的纯化及性质研究

Purification and characterization of an acidic chitinase from Streptomyces thermoviolaceus

  • 摘要: 从高温紫链霉菌Z16发酵液中分离纯化得到一种酸性耐热几丁质酶,并对其酶学性质进行了研究。粗酶液经硫酸铵沉淀和离子交换层析纯化后得到电泳级纯酶,酶活力回收率为22.3%,纯化倍数为12.7倍,比活力由2.9U/mg提高到36.8U/mg。SDS-PAGE和凝胶过滤测定纯酶的分子量分别为41.6ku和40.8ku,表明该酶为单亚基蛋白。酶学性质测定结果表明,该几丁质酶为酸性酶,最适pH为4.0,在pH3.0~6.0时保持较高的酶活力。该几丁质酶的最适反应温度为60℃,且具有较好的温度稳定性,在55℃和60℃时的半衰期分别为267min和132.9min。该几丁质酶能够水解胶体几丁质,水解产物主要为N-乙酰氨基葡萄糖和几丁二糖以及少量的几丁三糖。该酶优良的酶学特性使其具有广阔的工业应用前景。 

     

    Abstract: An acidic chitinase from Streptomyces thermoviolaceus Z16 was purified and characterized in the present study. The enzyme was purified to homogeneity with a purification fold of 12. 7, and a recovery yield of 22. 3%, by two steps of ammonia sulfate precipitation and ion-exchange chromatography. The molecular mass of the purified enzyme was estimated to be 41. 6ku and 40. 8ku by SDS ~ PAGE and gel filtration, respectively, indicating that the enzyme was a monomer. The chitinase was an acidic enzyme since it was most active at pH4. 0, and remained relative high activity in pH3. 0 ~ 6. 0. The optimal temperature of the enzyme was determined to be 60℃. The enzyme was stable at 55℃ and 60℃, with thermal denaturing half lives of 267min and 132. 9min, respectively. The enzyme showed strict substrate specificity, it can efficiently hydrolyze colloidal chitin to release acetylglucosamine, chitobiose and small amount of chitotriose.

     

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