摘要
从沤麻水筛选出的No.9菌果胶酶经(NH4)2SO4分级沉淀、透析,CM-Sephadex C-50离子交换柱、Sephadex G-100柱凝胶层析分离纯化,分离出电泳纯的果胶裂解酶,测得分子量为43 kD,最适反应温度为50℃,最适pH值为5.2;利用气相色谱法测得发酵液中果胶酯酶酶活为7μg/mL。
The pectinase from strain No.9 which was isolated from flax retting effluent was separated and purified by （NH4）2SO4 sedimentation and dialysis, CM-Sephadex C-50 gel anion exchange filtration and Sephadex G-100 gel filtration. The pcctinase got electrophoretic purity, and its molecular weight is 43 kd. The temperature for optimal reaction was 50℃, the optimal pH was 5.2. Pectinesterase activity was 7 μg/ml measured by the gas chromatography
出处
《中国酿造》
CAS
北大核心
2009年第11期86-88,共3页
China Brewing
关键词
桑树
纤维脱胶
果胶酶
分离纯化
mulberry
fiber degumming pectinase
separated and purified
