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中国精品科技期刊2020
王开萍, 李红卫, 吴娱, 唐正江, 汤飞, 刘国庆. 米曲霉As-W6脂肪酶的分离纯化及酶学性质研究[J]. 食品工业科技, 2015, (18): 229-232. DOI: 10.13386/j.issn1002-0306.2015.18.037
引用本文: 王开萍, 李红卫, 吴娱, 唐正江, 汤飞, 刘国庆. 米曲霉As-W6脂肪酶的分离纯化及酶学性质研究[J]. 食品工业科技, 2015, (18): 229-232. DOI: 10.13386/j.issn1002-0306.2015.18.037
WANG Kai-ping, LI Hong-wei, WU Yu, TANG Zheng-jiang, TANG Fei, LIU Guo-qing. Study on purification and characterization of a lipase from Aspergillus oryzae As-W6[J]. Science and Technology of Food Industry, 2015, (18): 229-232. DOI: 10.13386/j.issn1002-0306.2015.18.037
Citation: WANG Kai-ping, LI Hong-wei, WU Yu, TANG Zheng-jiang, TANG Fei, LIU Guo-qing. Study on purification and characterization of a lipase from Aspergillus oryzae As-W6[J]. Science and Technology of Food Industry, 2015, (18): 229-232. DOI: 10.13386/j.issn1002-0306.2015.18.037

米曲霉As-W6脂肪酶的分离纯化及酶学性质研究

Study on purification and characterization of a lipase from Aspergillus oryzae As-W6

  • 摘要: 米曲霉As-W6的脂肪酶发酵上清液经硫酸铵分级沉淀、透析、DEAE-52纤维素离子交换层析和Sephadex G-75葡聚糖凝胶过滤层析纯化后得到电泳纯的脂肪酶,纯化倍数为86.7倍,回收率为23.2%,相对分子质量为40.8 ku,酶学性质研究结果表明,该脂肪酶最适反应温度和最适p H分别为40℃和7,在40℃以下和p H68之间有较好的稳定性;Ca2+、Mg2+和丙酮能够明显促进提高脂肪酶的活性,而Cu2+、Fe2+、Mn2+和SDS对其有显著抑制作用;当大豆油作为底物时该脂肪酶的酶活力最高,表明其对大豆油具有显著的特异性。 

     

    Abstract: A lipase from Aspergillus oryzae As-W6 was purified to homogeneity by ammonium sulfate precipitation,dialysis, DEAE- 52 cellulose column anion exchange chromatography and Sephadex G- 75 gel filtration chromatography. The purification protocol resulted in a 86.7-fold purification with a yield of 23.2%,the relative molecular weight of the purified lipase was 40.8 ku. The optimum temperature and p H of the purified lipase was 40 ℃ and 7,respectively. The lipase was stable over ranges of p H(6~8) and under the temperature 40 ℃.The lipase activity was enhanced by Ca2 +,Mg2 +and Acetone,while inhibited by Cu2 +,Fe2 +,Mn2 +and SDS. It achieved maximum values when soybean oil used as substrate, which indicated that the lipase showed a significant specificity toward soybean oil.

     

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