摘要
研究了爱玉子果胶酯酶的优化提取方法，并测定了不同条件下爱玉子果胶酯酶的活性及热稳定性。结果表明：爱玉子果胶酯酶抽提液中NaCl的最佳浓度是5％，最佳抽提温度是30℃，最佳抽提时间是24h，最佳保存时间24h；酶活测定时作用液中NaCl最适浓度范围为0．6％～1．0％，作用液的最适pH为7．0，温度30～50℃，爱玉子果胶酯酶的热稳定性良好。
A method of extraction and assay for the pectinesterase were investigated and proposed as follows： the best concentration of NaCI in extracting mixtrure is 5 %, the best extracting temperature is 30℃, the best extracting time is 24 hours, the best conservating time is 24 hours, the best concentration of NaCI in mixture is 0.6% to 1.0%, and maintain the pH on 7.0. Between 30-50℃, the pectinesterase in achenes of Ficus awkeotsang has a good thermal stability.
出处
《福建农业学报》
CAS
2007年第4期410-413,共4页
Fujian Journal of Agricultural Sciences
基金
福建省教育厅基金资助项目(K04029)
福建省科技厅重点资助项目(2007S0015)
关键词
爱玉子瘦果
果胶酯酶活性
抽提条件
Ficus awkeotsang Makino achenes
pectinesterase activity
extracting condition
