摘要
通过硫酸铵盐析、Mono Q阴离子交换层析技术,对1株来自沙福芽孢杆菌G7-7所产果胶酶进行分离纯化,得到分子质量为57 kDa电泳纯的果胶酶。结果显示,发酵上清液经两步分离纯化后,活力达6.6 U/mg,纯化回收率为30.3%,纯化倍数为3.7。果胶酶最适的作用温度36℃,50℃以下稳定;最适pH值9.5,pH值7~11稳定,为碱性果胶酶。纯化的果胶酶Km=8.75 g/L,Vmax=60.24μg/(min·mL)。
A pectinase produced by Bacillus safensis G7-7 was purified by ammonium sulfate salting out and Mono Q anion exchange chromatography technology, and an electrophoretic pure pectinase with a molecular mass of 57 kDa was obtained. The results showed that the specific activity of the fermentation supernatant after two-step separation and purification reached 6.6 U/mg, the purification yield was 30.3%, and the purification fold was 3.7. The most suitable temperature is 36 ℃, stable below 50 ℃ and in the p H range of 7~11, pH 9.5 is the optimum pH. Purified pectinase is alkaline pectinase. Purified pectinase Km=8.75 g/L, Vmax=60.24 μg/(min·mL).
作者
何海燕
何丽妃
罗艳妹
付跃
覃拥灵
HE Hai-yan;HE Li-fei;LUO Yan-mei;FU Yue;QIN Yong-ling
出处
《饲料研究》
CAS
北大核心
2021年第9期80-83,共4页
Feed Research
基金
河池学院高层次人才科研启动费项目(项目编号:NO.XJ2018GKQ013)。
关键词
沙福芽孢杆菌G7-7
果胶酶
耐热
纯化
酶学性质
Bacillus safensis G7-7
pectinase
thermostable
purification
enzymatic properties
