| 黑曲霉A9葡萄糖氧化酶的酶学性质研究 |
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| 引用本文： | 王志新,于宏伟,韩军,李宁,林杨,贾英民.黑曲霉A9葡萄糖氧化酶的酶学性质研究[J].河北农业大学学报,2006,29(4):69-72,83. |
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| 作者姓名： | 王志新 于宏伟 韩军 李宁 林杨 贾英民 |
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| 作者单位： | 河北农业大学,食品科技学院,河北,保定,071000 |
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| 基金项目： | 河北省重大科技专项基金 |
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| 摘 要： | 为研究葡萄糖氧化酶的酶学性质,对黑曲霉A9发酵液提取纯化,酶蛋白达到电泳纯,然后对纯酶进行酶学性质研究。结果表明:葡萄糖氧化酶的分子量为138 200 Da,糖基化程度为2.67%,最适pH为6.7,最适温度为30℃,该酶的pH稳定范围较宽,而且热稳定性很好,Ag+、Hg2+、亚硫酸氢钠对酶有强烈的抑制作用,该酶对葡萄糖的Km值为35.74 mmol/L。该研究表明,黑曲霉葡萄糖氧化酶具有潜在的应用价值,最适合应用于食品、医药及生物等领域。
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| 关 键 词： | 葡萄糖氧化酶 黑曲霉 性质 |
| 文章编号： | 1000-1573（2006）04-0069-05 |
| 收稿时间： | 2006-03-02 |
| 修稿时间： | 2006-03-02 |
Studies on the properties of glucose oxidase from Aspergillus niger A9 |
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| WANG Zhi-xin,YU Hong-wei,HAN Jun,LI Ning,LIN Yang,JIA Ying-min.Studies on the properties of glucose oxidase from Aspergillus niger A9[J].Journal of Agricultural University of Hebei,2006,29(4):69-72,83. |
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| Authors: | WANG Zhi-xin YU Hong-wei HAN Jun LI Ning LIN Yang JIA Ying-min |
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| Institution: | Department of Food Science and Technology, Agricultural University of Hebei,Baoding 071000, China |
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| Abstract: | In order to study the properies of glucose oxidase,we purified glucose oxidase from Aspergillus niger A9 fermenting liquor to obtain a single component,then studied the properies of the purified glucose oxidase in this experiment.It is shown that the molecular weight,the optimal pH,and temperature is 138 200 Dalton,6.7 and 30℃ respectively,the pH stability is wide and the thermal stability is very good,the glucose oxidase was inhibited strongly by Ag~+?Hg~(2+)?NaHSO_3 and the Km of glucose was 35.74 mmol/L.This research indicated that glucose oxidase had potential applied value and fitted to apply in the fields of food,medicine and biology etc. |
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| Keywords: | glucose oxidase Aspergillus niger properties |
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