摘要
利用高效凝胶排阻色谱技术研究并实现了以溶液pH值为简易调节开关 ,对魔芋葡甘聚糖的酶解反应进行触发调控。结果表明 :pH为 4时底物分子量不发生变化 ,而当pH调至 7时 ,酶解被触发进行 ,底物分子量随之快速下降。分析表明 :酶在pH变化过程中发生部分复性的可能原因是pH由 7调至 4的过程中发生沉淀的酶分子维持了天然构象 ,当pH反调回 7时重新溶解 。
pH triggered enzymatic degradation of konjac glucomannan (KGM) was studied using high performance size exclusion chromatography (HPSEC) The result showed that pH of 4 was able to effectively prevent enzymatic degradation of KGM and the enzyme could be activated by increasing the pH to 7 After the pH was adjusted to 7, the weight average molecular weight of KGM reduced quickly followed by a slower decrease This reversible, pH triggered degradation was probably a result of the re dissolving of enzyme which deposited during the pH shift from 7 to 4
出处
《生物加工过程》
CAS
CSCD
2004年第4期36-40,共5页
Chinese Journal of Bioprocess Engineering
基金
国家自然科学基金资助项目 (No 2 0 3 0 60 2 3 )。
关键词
魔芋葡甘聚糖
β甘露聚糖酶
PH
酶解
触发
konjac glucomannan
β mannanase
pH
enzymatic degradation
trigger