椰果内生枯草芽孢杆菌YZ-21产β-甘露聚糖酶的纯化及酶学性质研究

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摘要：

[目的]分离纯化来源于内生枯草芽孢杆菌YZ-21的β-甘露聚糖酶,并研究其酶学性质.[方法]采用乙醇沉淀法、硫酸铵盐析法、聚乙二醇(PEG)/硫酸铵[(NH 4)2SO 4]双水相体系进行分离与纯化,在此基础研究它的酶学性质.[结果]比较3种纯化方法,最优方法为双水相萃取法,在双水相体系为16%(NH 4)2SO 4、18%PEG2000、2%NaCl条件下,纯化倍数最高可以达到3.06,酶回收率达到99.26%;酶学性质研究表明,β-甘露聚糖酶的最适反应pH为7.0,最适的反应温度是40℃,pH稳定性在3.0~7.0,热稳定范围在35~55℃之间;Ca^2+,Ba^2+,Mg^2+,K^+,Co^2+对酶都有激活作用,而Ca^2+激活作用最强,Cu^2+,Na^+,Zn^2+,Mn^2+,EDTA对酶有抑制作用.[结论]利用双水相萃取法较好纯化了β-甘露聚糖酶,酶学性质良好,可以广泛应用于饲料添加剂、纸浆漂白和食品加工等领域.

[Objective]The aim of this study is to isolate and purify β-mannanase from endogenous Bacillus subtilis YZ-21,and further study its enzymatic properties.[Method]Ethanol precipitation method,ammonium sulfate salting out method,polyethylene glycol(PEG)/ammonium sulfate[(NH 4)2SO 4]dual aqueous phase system were used for separation and purification.On this basis,its enzymatic properties were studied.[Result]The optimal purification method was finally obtained by the two-aqueous phase extraction method.The optimal two-aqueous phase system was 16%(NH 4)2SO 4,18%PEG 2000,and 2% NaCl.Under this condition,the purification factor could reach 3.06,the enzyme recovery rate reached 99.26%.The optimal reaction pH of β-mannanase is 7.0,the optimal reaction temperature is 40℃,the pH stability range is 3.0-7.0,and the thermal stability range is below 60℃;Ca^2+,Ba^2+,Mg^2+,K^+,Co^2+ have activation effects,while Ca^2+ has the strongest activation effect,and Cu^2+,Na^+,Zn^2+,Mn^2+ and EDTA have inhibitory effects on enzymes.[Conclusion]Using aqueous two-phase extraction,β-mannanase was preferably purified,which has good enzymatic properties,can be widely used in feed additives,pulp bleaching,food processing and the like.

作者：

张建新郭祥瑞穆广亚冯军厂常绪路

Zhang Jianxin;Guo Xiangrui;Mu Guangya;Feng junchang;Chang Xulu(College of Fisheries,Henan Normal University,Xinxiang 453007,China)

机构地区：

betway官方app 水产学院

出处：

《betway官方app 学报：自然科学版》 CAS 北大核心 2020年第3期95-102,共8页

基金：

国家自然科学青年基金(31902361) 河南省重点科技攻关(182102110011) 河南省自然科学基金(182300410098).

关键词：

Β-甘露聚糖酶枯草芽孢杆菌分离纯化酶学性质

β-mannanase Bacillus subtilis purification enzymatic property