菜心溶菌酶的提纯及酶学性质

菜心叶子高速捣碎后,滤液经酸碱处理,硫酸铵分步沉淀,凝胶柱层析等步聚分离纯化溶菌酶,酶比活力达３４１４．６Ｕ／ｍｇ,纯化倍数为１９７．４。菜心溶菌酶在较宽的温度或ｐＨ值范围均有活性,最适温度６０℃,最适ｐＨ值为５．８,底物Ｋｍ值为８７μｇ／ｍＬ。该酶对热和酸碱的稳定性较高,巯基和酪氨酸残基不是该酶活性中心的必需基团。     

莱茵衣藻突变体与野生型RUBISCO酶动力学参数的比较研究

以莱茵衣藻的Ｒｕｂｉｓｃｏ突变体６９－１２Ｑ＾＋,６８－４ＰＰ＾＋和野生型２１３７＾＋为材料,分析比较了Ｒｕｂｉｓｃｏ粗酶在不同温度,不同ｐＨ条件下的初始活性,２５℃时的总活性,酶的最适温度,最适ｐＨ和粗酶的活化百分数,用Ｋｏｓｔｏｖ和ＭｃＦａｄｄｅｎ的作图法测定了３个品系Ｒｕｂｉｓｃｏ纯化酶在２５℃时的ＣＯ２／Ｏ２特征因子Ω值结果６９－１２Ｑ＾＋的Ω＝１３;６８－４ＰＰ＾＋的为５４;２１３７＾＋     

柑叶片蔗糖酶的分离纯化及其部分性质的研究

柑（Ｃｉｔｒｕｓｒｅｔｉｃｕｌａｔａ Ｂｌａｎｃｏ）幼叶中存在高活性的酸性蔗糖酶。经硫酸铵盐析、ＤＥＡＥ－琼脂糖离子交换层析、ＳｅｐｈａｃｒｙｌＳ－２００ 凝胶层析纯化,活性回收率６．４％ ,纯化倍数１７９．２ 倍。纯化的酶经聚丙烯酰胺凝胶电泳显示单一蛋白带,ＳＤＳ－ＰＡＧＥ显示１ 条蛋白带,其亚基分子量４０ ｋＤ。用ＳｅｐｈａｃｒｙｌＳ－２００ 凝胶层析法测得分子量为８０ ｋＤ。推测该酶由两个相同亚基构成。以蔗糖为底物测定该酶的表观Ｋｍ 为１．６×１０－ ２ ｍ ｏｌ·Ｌ－ １,Ｖｍ ａｘ为１００ ｍ ｇ 还原糖·ｍ ｇ－ １蛋白质·ｈ－ １。最适ｐＨ ５．０,酸碱稳定区在ｐＨ ４．５—５．５ 之间。最适温度５５℃     

系统感染TMV的番茄叶胞外β-1,3-葡聚糖酶

系统感染ＴＭＶ （ｔｏｂａｃｃｏ ｍ ｏｓａｉｃ ｖｉｒｕｓ）的番茄（Ｌｙｃｏｐｅｒｓｉｃｏｎ ｅｓｃｕｌｅｎｔｕｍ Ｍｉｌｌ．）叶胞外蛋白提取液经冰冻干燥浓缩、－ ２０℃丙酮沉淀、ＣＭ－Ｓｅｐｈａｄｅｘ Ｃ－２５离子交换层析、ＤＥＡＥ－Ｓｅｐｈａｄｅｘ Ａ－２５离子交换层析和Ｓｅｐｈａｄｅｘ Ｇ－７５凝胶层析纯化,获得ＰＡＧＥ均一的β－１,３－葡聚糖酶．ＳＤＳ－ＰＡＧＥ证明,它包含分子量为３６ ｋＤ 和２７ ｋＤ的两个同工酶．以昆布多糖为底物,酶的最适ｐＨ 在４．８—５．２之间,在ｐＨ ４—８稳定;酶的最适温度在３０—４０℃之间,在４０℃保温１ｈ 后酶活性不变;Ｋｍ 值为９．２ ｍ ｇ／ｍ Ｌ．在系统感染ＴＭＶ 的番茄叶胞外蛋白提取液中,有分子量为２２ ｋＤ、２７ ｋＤ和３６ ｋＤ的３个β－１,３－葡聚糖酶同工酶     

曲霉木聚糖酶发酵条件与性质

从实验室培养污染物上分离出一株产木聚糖酶活力高的曲霉（ＡｓｐｅｒｇｉｌｌｕｓＳｐ．）Ａ３菌株。研究了其发酵过程,该菌经３０℃,培养９６小时,酶活力可达３２０ＩＵ／ｍｌ,研究了碳源,氮源,发酵起始ｐＨ值及通风量对产酶的影响。酶的最适反应温度为５５℃,最适ｐＨ值为４．４。在不同温度下保温１小时,测得该酶的半失活温度为５１℃。     

地衣芽孢杆菌碱性蛋白酶的研究Ⅱ碱性蛋白酶的提纯和性质研究

地衣芽孢杆菌（Ｂａｃｉｌｌｕｓ ｌｉｃｈｅｎｉｆｏｒｍｉｓ）Ｂ．Ｌ ＪＦ－１ｄ三级发酵的发酵液经离心去菌体,（ＮＨ４）２ＳＯ４分段盐析,透析后进行Ｓｅｐｈａｄｅｘ Ｇ－１００柱层析得粗酶制剂。比活力从１８７８Ｕ／ｍｇ提高到６７９５Ｕ／ｍｇ,酶活力回收率为３５．３％。该酶水解酷蛋白的最适反应温度为５５℃,最适ｐＨ为１０．５,具有较高的热稳定性,对ＳＤＳ有较强的耐受性。     

脂肪酶在反相胶囊中的催化行为的研究

系统研究了脂肪酶在ＡＯＴ／水／异辛烷反应相胶囊中的催化行为。在一定条件下,反相胶囊中的酶反应的仍符合Ｍｉｃｈａｅｌｉｓ－Ｍｅｎｔｅｎ动力学原理,研究了含水量,底物浓度,ｐＨ,温度,溶剂的种类和表面活性剂浓度等对酶反应的影响。结果表明,酶活力与Ｒ值（水与表面活性剂的摩尔比值）有关。获得最大酶活力的条件是Ｒ＝１１,ｐＨ７．０,温度３２．５℃,橄榄油浓度为４０％。     

2—酮—L—古龙酸还原酶分离纯化及其理化,酶学性质的研究

从发酵Ｌ－山梨糖的Ｇｌｕｃｏｎｏｂａｃｔｅｒ ｏｘｙｄａｎｓ和Ｂａｃｉｌｌｕｓ ｍｅｇａｔｅｒｉｕｍ２９８０混和菌株的无细胞抽提液中分离到了２－酮－Ｌ－古龙酸还原酶（ＫＧＲ）,测得其分子量为９０ｋＤａ。动力学性质研究表明它为一个典型的Ｍｉｃｈａｅｌｉｓ－Ｍｅｎｔｅｎ氏酶,对２－酮－Ｌ－古龙酸作用的Ｋｍ值为３．４２×１０＾－３ｍｏｌ,最适作用ｐＨ为６．５,最适作用温度为３０℃。２－酮－Ｌ－古龙酸还原     

番茄感染TMV诱导的β—1,3—葡聚糖酶的纯化和性质

番茄系统感染ＴＭＶ诱导叶胞外β－１,３－葡聚糖酶活性升高,番茄叶胞外提取液经冰冻干燥浓缩、－２０℃丙酮沉淀、ＣＭ－Ｓｅｐｈａｄｅｘ Ｃ－２５离子交换层析和ＰＢＥ９４聚焦层析纯化,获得ＰＡＧＥ和ＳＤＳ－ＰＡＧＥ均一的β－１,３－葡聚糖酶,测得该酶的分子量为２２ｋＤ;以昆布多糖为底物,该酶的最适ｐＨ５．４,最适温度３０－４０℃;Ｋｍｔ Ｖｍａｘ值分别为５．６４ｍｇ／ｍｌ和０．３２８ｎｍｏｌ／ｓ。在感染     

宛氏拟青霉菌木聚糖酶的分离纯化

经自然筛选分离得到一株产高木聚糖酶活力的拟青霉属菌,初步鉴定为宛氏拟于霉（ＰａｅｃｉｌｏｍｙｃｅｓｖａｒｉｏｔｉＢａｉｎｉｅｒ）菌。该菌所产的木聚糖粗酶液分别经硫酸铵,乙醇沉淀,ＳｅｐｈａｄｅｘＧ－１００,ＤＥＡＥ－ＳｅｐｈａｄｅｘＡ－５０分离纯化后得４个组分,分别称为Ｉ,Ⅱ,Ⅲ,Ⅳ。其反应最适温度和ｐＨ分别为Ｉ,ｐＨ４．２,４７℃,Ⅱ,ｐＨ４．２,５２℃,ⅢｐＨ４．０,４７℃,Ⅳ,ｐＨ３．８,４     

蚯蚓纤溶酶的分离纯化及部分序列的测定

以新鲜蚯蚓为原料,经过保温抽提、乙醇沉淀、DEAE-SepharoseFastFlow离子交换层析、Lysine-Sepharose4B亲和层析以及SDS-PAGE制备电泳等纯化步聚,得到一种纯度达95％以上的蚯蚓纤溶酶．该酶具有强烈的溶解纤维蛋白的作用及蛋白酶活性,平板法测得其比活性为90OUK单位／毫克蛋白,TAME法测得其比活性为2500O单位／毫克蛋白．酶学性质研究表明其最适反应温度为65℃,最适反应PH值为8．5．该酶的分子量为33kD,等电点为pH3．5．还对该酶进行了氨基酸组成分析,并测定了其N端部分序列．     

delta-Aminolevulinic acid synthetase from rat liver mitochondria. Purification and properties.

delta-Aminolevulinic acid synthetase has been purified from liver mitochondria of young, uninduced rats. After nonionic detergent solubilization of mitochondrial inner membrane-matrix fractions, the enzyme was purified to a specific activity of approximately 2,000 nmol of delta-aminolevulinic acid formed/h/mg of protein at 30 degrees C, by means of ammonium sulfate precipitation, diethylaminoethyl cellulose chromatography, Sephacryl chromatography, and preparative gel electrophoresis. The purified enzyme preparation thus obtained was apparently homogeneous as judged by its migration as a single band with a molecular weight of 58,000 +/- 6,000 upon electrophoresis in sodium dodecyl sulfate polyacrylamide gels. The native enzyme probably exists as a dimer with a molecular weight of approximately 120,000. A pH optimum of 7.5 and an isoelectric point of 4.5 were also determined. Both monovalent cations and hemin strongly inhibited the activity of the purified enzyme.     

人胃腺苷脱氨酶的分离纯化及性质研究

用硫酸铵分级沉淀、ＤＥＡＥ－纤维素离子交换层析、免疫亲和层析、ＳｅｐｈａｄｅｘＧ１００凝胶柱层析从人胃组织中提取出腺苷脱氨酶,酶纯化１９３２４倍,比活力为５７９７Ｕ／ｍｇ蛋白．提取酶液经ＰＡＧＥ、ＳＤＳ－ＰＡＧＥ和等电聚焦只呈现一条区带。测得该酶的分子量为４１．２ｋＤ,等电点为ｐＨ４．８．氨基酸组成分析表明该酶由３８８个氨基酸残基组成,Ｎ端氨基酸为精氨酸。酶的最适ｐＨ为６．５,ｐＨ小于５．０或大于９．０时不稳定;最适温度为３７℃,对热不太稳定,以腺苷及２－脱氧腺苷作为底物,其Ｋｍ分别为８７μｍｏｌ／Ｌ和４１μｍｏｌ／Ｌ。     

Purification and some properties of an extracellular alpha-amylase from Bacteroides amylophilus.

A medium was developed to obtain maximum yields of extracellular amylase from Bacteroides amylophilus 70. Crude enzyme preparation, obtained by ammonium sulfate precipitation of cell-free broth, contained six amylolytic isoenzymes that were detected by isoelectric focusing and polyacrylamide gel electrophoresis. One of these amylases was purified by diethylaminoethyl-Sephadex A-50 ion-exchange chromatography and Sephadex G-200 gel filtration techniques. Some properties of the purified extracellular alpha-amylase were: optimum pH, 6.3; optimum temperature, 43 degrees C: PH stability range, 5.8 to 7.5; isoelectric point, pH 4.6; molecular weight, 92,000 (by sodium dodecyl sulfatedisc gel electrophoresis); and sugars causing inhibition, cyclomaltoheptaose, cyclomaltohexaose, and alpha-d-phenylglucoside. In addition, Ca2+ and Co2+ were strong activators,and Hg2+ was a strong inhibitior; all other cations were slightly stimulatory. Dialysis against 0.01 M ethylenediaminetetraacetic acid caused a 58% loss of activity that was restored to 92% of the original by the addition of 0.04 M Ca2+. The enzyme affected a blue-value-reducing-value curve characteristic of alpha-type amylases. The relative rates of hydrolysis of amylose, soluble starch, amylopectin, and dextrin were 100, 97, 92, and 60%, respectively; Michaelis constants for these substrates were 18.2, 18.7, 18.2, and 16.7 mumol of d-glucosidic bond/liter, respectively. The enzyme degraded maize (corn) starch granules to some extent and had relatively little activity on potato starch granules.     

Purification and characterization of a novel mannitol dehydrogenase from Lactobacillus intermedius

Mannitol 2-dehydrogenase (MDH) catalyzes the pyridine nucleotide dependent reduction of fructose to mannitol. Lactobacillus intermedius (NRRL B-3693), a heterofermentative lactic acid bacterium (LAB), was found to be an excellent producer of mannitol. The MDH from this bacterium was purified from the cell extract to homogeneity by DEAE Bio-Gel column chromatography, gel filtration on Bio-Gel A-0.5m gel, octyl-Sepharose hydrophobic interaction chromatography, and Bio-Gel Hydroxyapatite HTP column chromatography. The purified enzyme (specific activity, 331 U/mg protein) was a heterotetrameric protein with a native molecular weight (MW) of about 170 000 and subunit MWs of 43 000 and 34 500. The isoelectric point of the enzyme was at pH 4.7. Both subunits had the same N-terminal amino acid sequence. The optimum temperature for the reductive action of the purified MDH was at 35 degrees C with 44% activity at 50 degrees C and only 15% activity at 60 degrees C. The enzyme was optimally active at pH 5.5 with 50% activity at pH 6.5 and only 35% activity at pH 5.0 for reduction of fructose. The optimum pH for the oxidation of mannitol to fructose was 7.0. The purified enzyme was quite stable at pH 4.5-8.0 and temperature up to 35 degrees C. The K(m) and V(max) values of the enzyme for the reduction of fructose to mannitol were 20 mM and 396 micromol/min/mg protein, respectively. It did not have any reductive activity on glucose, xylose, and arabinose. The activity of the enzyme on fructose was 4.27 times greater with NADPH than NADH as cofactor. This is the first highly NADPH-dependent MDH (EC 1.1.1.138) from a LAB. Comparative properties of the enzyme with other microbial MDHs are presented.     

丝孢酵母脂肪酶的酶学性质和化学修饰

实验室筛选到的一株丝孢酵母Trichosporon sp.脂肪酶经过硫酸铵沉淀和一系列的层析步骤分离纯化到电泳纯。对纯酶的酶学性质研究表明,此酶的分子量为28kD,pI为pH8.7,最适作用温度40℃,最适作用pH为8.0。随后利用不同的化学修饰剂对酶蛋白进行修饰,通过酶催化活力的改变对位于酶活性位的氨基酸残基进行分析,结果表明酶活性位可能含有组氨酸、丝氨酸和谷氨酸(或天冬氨酸)。最后,对此酶的氨基酸成分进行了分析,结果表明,此酶分子中天冬氨酸、丝氨酸、谷氨酸、甘氨酸、丙氨酸含量高,两种碱性氨基酸精氨酸、赖氨酸及组氨酸的含量也比较高,而脯氨酸、色氨酸的含量相对较低。     

Characterization of a thermostable levansucrase from Bacillus sp. TH4-2 capable of producing high molecular weight levan at high temperature

A thermoactive and thermostable levansucrase was purified from a newly isolated thermophilic Bacillus sp. from Thailand soil. The purification was achieved by alcohol precipitation, DEAE-Cellulose and gel filtration chromatographies. The enzyme was purified to homogeneity as determined by SDS-PAGE, and had a molecular mass of 56 kDa. This levansucrase has some interesting characteristics regarding its optimum temperature and heat stability. The optimum temperature and pH were 60 degrees C and 6.0, respectively. The enzyme was completely stable after treatment at 50 degrees C for more than 1 h, and its activity increased four folds in the presence of 5 mM Fe(2+). The optimum temperature for levan production was 50 degrees C. Contrary to other levansucrases, the one presented in this study is able to produce high molecular weight levan at 50 degrees C.     

生淀粉酶生产菌株Paenibacillus sp.的筛选和酶的纯化及酶学性质

分离得到1株产生淀粉酶的菌株,通过扩增和测定16S rDNA序列并进行比对,发现是Paenibacillus属的细菌。液体摇瓶发酵结束后,其产生的生淀粉酶比酶活达108.5U/mL。通过饱和(NH4)2SO4沉淀、Sephacryl S-300层析的方法对其所产的生淀粉酶进行分离纯化,得到纯化的酶蛋白比酶活为5112.04U/mg,纯化倍数为14.1,相对分子质量约为1.0×105。该酶以木薯生淀粉为底物时,最适pH5.6,最适温度50℃。金属离子Ca2+、Mg2+对该酶具有激活作用,Zn2+、Cu2+、Fe2+、Ni2+、Mn2+、Co2+和EDTA2-对该酶均具有抑制作用。     

Genetic and biochemical characterization of the Lactobacillus delbrueckii subsp. lactis bacteriophage LL-H lysin.

LL-H, a virulent phage of Lactobacillus delbrueckii subsp. lactis, produces a peptidoglycan-degrading enzyme, Mur, that is effective on L. delbrueckii, Lactobacillus acidophilus, Lactobacillus helveticus, and Pediococcus damnosus cell walls. In this study, the LL-H gene mur was cloned into Escherichia coli, its nucleotide sequence was determined, and the enzyme produced in E. coli was purified and biochemically characterized. Mur was purified 112-fold by means of ammonium sulfate precipitation and cation-exchange chromatography. The cell wall-hydrolyzing activity was found to be associated with a 34-kDa protein. The C-terminal domain of Mur is not essential for catalytic activity since it can be removed without destroying the lytic activity. The N-terminal sequence of the purified lysin was identical to that deduced from the nucleotide sequence, but the first methionine is absent from the mature protein. The N-terminal part of this 297-amino-acid protein had homology with several Chalaropsis-type lysozymes. Reduction of purified and Mur-digested L. delbrueckii cell wall material with labeled NaB3H4 indicated that the enzyme is a muramidase. The temperature optimum of purified Mur is between 30 and 40 degrees C, and the pH optimum is around 5.0. The LL-H lysin Mur is stable at temperatures below 60 degrees C.     

Shikimate dehydrogenase from pepper (Capsicum annuum) seedlings. Purification and properties

Shikimate dehydrogenase (SKDH, EC 1.1.1.25) was extracted from seedlings of pepper ( Capsicum annuum L.) and purified 347-fold. The purification procedure included precipitation with ammonium sulphate and chromatography in columns of Reactive Red-agarose, Q-Sepharose and Sephadex G-100. Pepper SKDH isozymes are separable only using PAGE. The purified enzyme has a relative molecular mass of 67 000 as estimated by gel filtration. The optimum pH of enzyme activity is 10.5 and the optimum temperature is 50°C, but the enzyme is quickly inactivated at temperatures higher than 40°C. The purified enzyme exhibited typical Michaelis-Menten kinetics and K_m values are 0.087 m M for shikimic acid and 0.017 m M for NADP. The mechanism of reaction is sequential considering NADP as a cosubstrate. Ions such as Ca²⁺, Mg²⁺ and Mn²⁺ activate the enzyme, but Zn²⁺ and Cu²⁺ are strong inhibitors. Some phenolic compounds such as guaiacol, protocatechuic acid and 2,4-D are competitive inhibitors of pepper SKDH, showing K_i values of 0.38 m M , 0.27 m M and 0.16 m M , respectively.