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魔芋葡甘聚糖的pH触发酶解 被引量:5

pH-triggered enzymatic hydrolysis of konjac glucomannan
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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
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参考文献8

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