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unknown
苏云金芽胞杆菌(Bacillus thuringiensis)几丁质酶的分离纯化及酶学性质
Authors
关雄
沙莉
+4 more
王君
陈清西
黄小红
黄志鹏
Publication date
28 December 2004
Publisher
Abstract
以苏云金芽胞杆菌为材料 ,通过硫酸铵沉淀分级分离、DEAE - 32离子交换柱层析初步纯化 ,获得比活力为15 0 .5Umg-1的酶制剂 .研究酶催化胶体几丁质水解的反应时间和酶量对酶活力的关系 ,探讨酶催化胶体几丁质的最适条件 .温度和 pH对酶活力的影响和酶的热稳定性及酸碱稳定性的结果表明 :酶催化胶体几丁质水解的的最适pH为 5 .6、最适温度为 5 8℃ .该酶在pH 4 .5~ 6 .5区域稳定 ,而在pH >8能很快失活 ;在 5 5℃以下处理 30min ,酶活力保持不变 ;高于 5 5℃ ,酶快速失活 .图 5参 1
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Last time updated on 16/06/2016