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论文摘要

长蛸胃肠道产蛋白酶菌的筛选及粗酶性质研究

Screening of protease producing bacterium from the gastrointestinal tract of Octopus variabilis and enzymatic properties

作者:王玉荣(青岛农业大学化学与药学院);金玉兰(青岛农业大学化学与药学院);孙淑静(青岛农业大学食品科学与工程学院);朴美子(青岛农业大学食品科学与工程学院)

Author:WANG Yu-Rong(College of Chemistry and Pharmaceutical Sciences, Qingdao Agricultural University);JIN Yu-Lan(College of Chemistry and Pharmaceutical Sciences, Qingdao Agricultural University);SUN Shu-Jing(College of Food Science and Engineering, Qingdao Agricultural University);PIAO Mei-Zi(College of Food Science and Engineering, Qingdao Agricultural University)

收稿日期:2013-10-31          年卷(期)页码:2015,52(2):393-396

期刊名称:四川大学学报: 自然科学版

Journal Name:Journal of Sichuan University (Natural Science Edition)

关键字:长蛸; 胃肠道; 蛋白酶; 酶学性质

Key words:Octopus variabilis; Gastrointestinal tract; Protease; Enzymatic property

基金项目:山东省自然科学基金(ZR2011CM023)

中文摘要

通过透明圈法从长蛸胃肠道内筛选出4株产蛋白酶的菌株, L 1、L 2、L 3、L 5, 采用偶氮酪蛋白法测定粗酶液蛋白酶活力, 采用SDS PEAG活性电泳测定粗酶液中具有蛋白水解活性的蛋白酶的种类及分子量. 菌株L 2产蛋白酶比酶活最高, 达到4.80U/μg, 菌株L 1比酶活最低为3.31 U/μg. 菌株L 2粗酶液中含有4种酶活较高的蛋白酶, 分子量分别为105.2、86.9、69.3、37.8kD, 其他3株菌株的粗酶液中各蛋白酶分子量相近. 菌株L 1和L 2蛋白酶最佳反应温度为40℃, 最佳反应pH为8.0; L 3产蛋白酶的最佳反应温度为50℃, 最佳pH为7.0; 菌株L 5产蛋白酶在温度为60℃, pH为8.5时有最大酶活力.

英文摘要

Four strains with high yield and strong hydrolase activity protease were isolated from the gastrointestinal tract of the Octopus variabilis by transparent circle method.The activity of protease was determined by azocasein method. The protease produced by strain L 2 has the highest hydrolase activity, 4.80U/μg. Besides, the activity of proteases produced by strain L 1 was up to 3.31 U/μg, which was the lowest of the four strains. The molecular weights of proteases produced by strain L 2 were estimated at 105.2, 86.9, 69.3, 37.8 kD by SDS PAGE. Moreover, the optimal reaction temperature and pH of the proteases from strain L 1, L 2 were 40℃ and 8.0. The proteases produced by strain L 3 and L 5 have the highest activity at 50, 60 ℃ and 8.5, 7.0, respectively.

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