作　　者： ; ; ; ; ; ;

机构地区： 河北农业大学食品科技学院

出　　处： 《河北农业大学学报》 2006年第4期69-72,83,共5页

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。 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＋ ,NaHSO3 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.

关 键 词： 葡萄糖氧化酶 黑曲霉 性质

领　　域： [生物学]