| 影响纳豆激酶酶促反应速度因素的研究 |
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| 引用本文： | 鲍艳霞,陈钧,王萍.影响纳豆激酶酶促反应速度因素的研究[J].氨基酸和生物资源,2004,26(3):70-72,75. |
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| 作者姓名： | 鲍艳霞 陈钧 王萍 |
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| 作者单位： | 1. 中国药科大学镇江校区,212003;2. 江苏大学生物与环境工程学院,212013 |
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| 摘 要： | 利用分光光度法对由纳豆菌发酵产生的纳豆激酶 (NK)进行了动力学性质的研究。以双倒数作图法 (L -B作图法 )求取Km。采用单因素试验法和正交试验法研究了底物浓度、酶浓度、温度、pH值对酶促反应速度的影响。结果表明该纳豆激酶的Km值为 3.4 98× 1 0 -6g·mL-1 ,当水解时间为 1 0min时 ,最适底物浓度为 1 6mg·mL-1 ,最适温度为 6 0℃ ,最适 pH为 8.0。
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| 关 键 词： | 纳豆激酶 酶动力学性质 |
| 文章编号： | 1006-8376(2004)03-0069-03 |
Study on Kinetics of Natto-Kinase |
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| BAO Yan-xia ,CHEN Jun ,WANG Ping.Study on Kinetics of Natto-Kinase[J].Amino Acids & Biotic Resources,2004,26(3):70-72,75. |
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| Authors: | BAO Yan-xia CHEN Jun WANG Ping |
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| Institution: | BAO Yan-xia 1,CHEN Jun 2,WANG Ping 2 |
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| Abstract: | The kinetics of Natto-kinase was studied by spectrophotometry .Michaelis constant (Km) was obtained from L-Bplot.The factors such as substrate concentration,enzyme concentration, temperature and pH were studied by single factor and orthogonal design test.The results showed that Km was 3.498×10 -6 g·ml -1 , the optimal hydrolysis conditions were substrate concentration 16mg·ml -1 , pH 8.0, temperature 60℃. |
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| Keywords: | Natto-kinase enzyme kinetics |
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