克鲁维酵母Y-85菊粉酶的纯化和性质

克鲁维酵母(Kluyveromyces sp.)Y-85产生的胞内菊粉酶(endocellular inulinase)和胞外菊粉酶(exocellular inulinase)粗酶液分别经PEG6000-磷酸盐缓冲液双水相抽提得部分纯化酶液。前者进一步用硫酸铵分级沉淀、Protein-PAK DEAE离子交换、Protein-PAK200SW凝胶过滤后得到两个菊粉酶组分EⅠ和EⅡ;后者采用DEAE-Sephacel离子交换、Sephadex G150凝胶过滤后得到菊粉酶Eexo。经Waters 650E蛋白纯化系统鉴定,三者均呈单一的对称峰;EⅠ和EⅡ达聚丙烯酰胺盘状凝胶电泳纯。EⅠ、EⅡ和Eexo的分子量分别为42kD、65kD和57kD;三者均为糖蛋白,多糖含量分别为30％、35％和25％;I/S(Inulinaseactivity/Sucrase activity)比值分别为0.086、0.078和0.072;三者均属外切菊粉酶。EⅠ、EⅡ和Eexo酶反应最适pH分别为4.6、4.5和4.6,最适温度分别为52℃、52℃和55℃;Ag⁺、Hg2+和PCMB对酶活性有强烈的抑制作用;三者水解菊芋…     

克鲁维酵母Y-85菊粉酶的纯化和性质

克鲁维酵母(Kluyveromyces sp.)Y-85产生的胞内菊粉酶(endocellular inulinase)和胞外菊粉酶(exocellular inulinase)粗酶液分别经PEG6000-磷酸盐缓冲液双水相抽提得部分纯化酶液。前者进一步用硫酸铵分级沉淀、Protein-PAK DEAE离子交换、Protein-PAK200SW凝胶过滤后得到两个菊粉酶组分EⅠ和EⅡ;后者采用DEAE-Sephacel离子交换、Sephadex G150凝胶过滤后得到菊粉酶Eexo。经Waters 650E蛋白纯化系统鉴定,三者均呈单一的对称峰;EⅠ和EⅡ达聚丙烯酰胺盘状凝胶电泳纯。EⅠ、EⅡ和Eexo的分子量分别为42kD、65kD和57kD;三者均为糖蛋白,多糖含量分别为30％、35％和25％;I/S(Inulinaseactivity/Sucrase activity)比值分别为0.086、0.078和0.072;三者均属外切菊粉酶。EⅠ、EⅡ和Eexo酶反应最适pH分别为4.6、4.5和4.6,最适温度分别为52℃、52℃和55℃;Ag^+、Hg^(2+)和PCMB对酶活性有强烈的抑制作用;三者水解菊芋粉糖液的产物均为果糖(86.5％)和葡萄糖(13.5％)。     

土曲霉金色变种AT8951菊粉酶的纯化和性质的研究

土典霉金色变种AT8951菊粉酶粗酶液经硫酸铵分段沉淀、DEAE Cellulose DE32离子交换、超滤、Sephadex G-150凝胶过滤和FPLC,获得两个菊粉酶组分EⅠ和EⅡ,经分析型FPLG和PAGE鉴定为单一纯和分析纯。EⅠ分子量为66KD,最适作用温度和pH分别55℃和5.8;EⅡ分子量为56KD,最适作用温度为57℃,最适pH为6.0。EⅠ和EⅡ皆为糖蛋白,多糖含量分别为24.7％和22％,都属于内切酶。本文还对EⅠ和EⅡ的Km值和I/s值,温度、pH、离子对酶活作用的影响等进行了研究。     

海枣曲霉β-葡萄糖苷酶的提纯与性质

通过聚乙二醇6000一磷酸钾缓冲液双相分离,Sephadex G—100凝胶过滤、DEAE-Sephadcx A-50及SE-Se phadex C-50离子交换柱层析等提纯步骤,从海枣曲霉(Aspe rgillutphoenlcis)麦麸培养物抽提液中提纯到凝胶电泳均一的β-葡萄糖苷酶。该酶的最适pH5．0,最适温度60℃,在pH 4．0--7．5之间及55℃以下稳定。Ag+及Hg2+对该酶有强烈的抑制作用。用SDS-凝胶电泳法及梯度凝胶电泳法测得该酶均分子量分别为118000及195000薄层凝胶等电聚焦法测得其等电点为pH 3.95。     

黑曲霉An-76木聚糖酶系的酶学研究

用分子筛和离子交换等色谱分离技术,由黑曲霉An-76的木聚糖酶系中分离纯化到一种β-木糖苷酶(βx)和三种内切-β-木聚糖酶组分(EX1,EX 2,EX 3)。这几种酶均达到凝胶电泳纯和聚焦电泳纯。用凝胶过滤方法测得3X的分子量为147000,用凝胶电泳法测得EX1、EX2和EX3的分子量分别为2 3000、22000和41 000;βX、EX1、EX2和EX 3的等电点分别为4．6、5．9、4．1和3．9。本文还研究了各种酶的最适反应温度和PH、酶的热稳定性和pH稳定性;研究了金属离子和巯基试剂对酶活力的影响、动力学参数、氨基酸组成、底物持异性和反应产物等。各酶组份不具有分解纤维素的交叉活力。巯基试剂能完全抑制卢βX活力,其活力丧失可被半胱氨酸恢复。     

大肠杆菌青霉素酰化酶的提纯及其性质的研究

大肠杆菌(Escherichia coli) AS 1.70发酵液经有机溶剂处理,硫酸铵分级,再用聚丙烯酰胺垂直板凝胶电泳进行纯化,得到了聚丙烯酰胺凝肢电泳均一的青霉素酰化酶纯品。纯酶作用的最适温度为45—55℃,最适pH为7．0—7．7,在无NIPAB存在下,纯酶在45℃以下稳定,但在55℃保温一小时,酶活力残存33．58％,纯酶在pH5．0—8.0稳定。酶作用于重排酸的米氏常数为3．33×10-2g／ml。Ag+对酶有抑制作用。用聚丙烯酰胺薄层凝胶等电聚焦测定酶的等电点(pI)为6．7—6．8,用SDS凝胶电泳测酶的亚基分子量分别为14300和58900。纯酶具有水解苯甘氨酸甲酯盐酸盐的作用,反应两小时产生12．74mM苯甘氨酸。     

里氏木霉纤维素酶的分离纯化及酶学性质

通过(NH4)2SO4分级沉淀、HiPrep 26/10 Desalting凝胶色谱脱盐、Source 15 Q阴离子交换色谱技术,里氏木霉(Rut C-30)纤维素酶主要组分得以初步分开,再经过Source 15 S阳离子交换色谱、HiPrep Sephacryl S-100 HR凝胶过滤色谱、Superdex 75 PrepGrade凝胶过滤色谱进一步分离纯化,得到2个纯化的内切葡聚糖酶组分EGⅡ、EGⅠ和一个外切葡聚糖酶组分CBHⅠ;经过SDS-PAGE电泳鉴定为电泳纯,测得相对分子质量分别为5.22×104,5.62×104和6.90×104。EGⅡ的最适反应pH是5.6,最适反应温度为65℃;EGⅠ的最适反应pH是4.4,最适反应温度为55℃;以羧甲基纤维素(CMC)为底物时,EGⅠ、EGⅡ的米氏常数(Km)分别为2.20 mg/mL、3.38 mg/mL。CBHⅠ的最适反应pH是5.8,最适反应温度为60℃,以对硝基苯基-β-D-纤维二糖苷(PNPC)为底物时,米氏常数(Km)为0.12 mg/mL。     

一步法发酵菊芋产乙醇菌种的筛选及产酶条件、酶学性质的研究

从腐烂的菊芋及实验室保存的菌种中,选育到一株发酵菊芋产乙醇的菌株克鲁维酵母Kluyveromyces marxianus Y1。利用正交实验法对克鲁维酵母产菊粉酶的培养基组成及培养条件进行优化,确定培养基组成（g/L）为：菊粉40,酵母粉4,蛋白胨4,尿素1;初始pH5．0,温度30℃,150r／min条件下培养达到最佳产酶效果（57U／mL）。该菌株所产菊粉酶的性质测定结果表明：以菊粉为底物,该菊粉酶最适反应温度为55℃,在60℃以下稳定性很好,高于60℃时酶迅速失活;最适pH为5．0,pH4．6—5．2范围内酶稳定性很好;该酶属于外切型菊粉酶,体积分数为8％的乙醇对酶活力基本没有影响。     

海枣曲霉木聚糖酶的提纯和性质

通过硫酸铵分段、异丙醇分段、Sephadex G一100凝胶过滤、及DEAE-Sephadex A-50离子交换柱层析等提纯步骤,从海枣曲霉(Aspetgillu,phornicis)的麦麸培养物抽提液中分离到4个成份的木聚糖酶,分别称之为X一1、X—II、x—III和X—IV。 经7％凝胶浓度的圆盘电泳及薄层等电聚焦分析,x一1、X．IJ和x—Ill皆为均一成分,x—Iv中则仍杂有少量X~llIo X-I的最适pH为4．0,最适温度45℃,在pH 5．0--9．0之间稳定,保温30分钟时的半失话温度t为90℃。X一和x一 的最适 分别为{．及5．,最适温度均为,稳定pH范I 11 IlI pH 50 50~(3画分别为6．0—10．0及7．0--10．0,t1分别为60及55"C。SDS一凝肢电泳法测得x一’、x-r／和x—111的分子量分别为26,500、35。,500及22,000。薄层凝胶等电聚焦法测得三者的等电点分别为{．7、{．4和4．0。在所测定的化学试剂中,Ag’、Hg’’和Mn冲对这三个酶均有较强烈的抑制作用。sDS对x—I活力影响较小,对x_I】和x—Ill则有强烈的抑制作用。脲对X-1的抑制作用大,对X-II和X—Ill的抑制作用小。     

产气气杆菌茁霉多糖酶的研究I．酶的提纯和性质

产气气杆菌(Aerobacter aerogenes) 10016的茁霉多糖酶(pullulanase E．C．3．2．1．41)用Sephadex G100凝胶过滤、聚丙烯酰胺垂直板型凝胶电泳进行纯化,得到了聚丙烯酰胺凝胶电泳均一的纯酶。纯酶作用的最适温度为50℃,最适pH为5．3—5．8,耐热性较差,50℃ 4小时后仅存活力10％。纯酶在pH4．3一8．6稳定。酶作用于糯米淀粉的米氏常数Km为2.0×10-2克／毫升。用聚丙烯酰胺薄屡凝胶等电聚焦测定酶的等电点pI为3．8,用SDS凝胶电泳测定酶的分子量为51,000—52,000;此酶是一种糖蛋白;含糖总量为6．5—7．0％;纯酶能专一性的水解茁霉多糖、糯米淀粉,也能分解糊精,而不作用于糖原、纤维二糖以及环状糊精。     

固定化克鲁维酵母Y-179外切菊粉酶的研究

鹰嘴豆孢克鲁维酵母(Kluveromyces cicerisporus Y-179)分泌的糖基化菊粉外切酶经高碘酸钠氧化其分子表面的糖链产生醛基,再共价结合于氨基型固定化载体ZH-HA上,固定化酶活力达到4 000 U/g湿载体。所制备的固定化酶在pH 3.5和70℃温度下表现出最大反应活性,该固定化酶pH稳定性和热稳定性较游离酶明显提高。固定化酶在分批式反应器中重复水解菊粉50批次,活力没有明显损失,表现出良好的工作稳定性。     

Continuous production of gluconic acid and sorbitol from Jerusalem artichoke and glucose using an oxidoreductase of Zymomonas mobilis and inulinase

Gluconic acid and sorbitol were simultaneously produced from glucose and Jerusalem artichoke using a glucose-fructose oxidoreductase of Zymomonas mobilis and inulinase. Inulinase was immobilized on chitin by cross-linking with glutaraldehyde. Cells of Z. mobilis permeabilized with toluene were coimmobilized with chitin-immobilized inulinase in alginate beads. The optimum amounts of both chitin-immobilized inulinase and permeabilized cells for coimmobilization were determined, and operational conditions were optimized. In a continuous stirred tank reactor operation, the maximum productivities for gluconic acid and sorbitol were about 19.2 and 21.3 g/L/h, respectively, at the dilution rate of 0.23 h(-1) and the substrate concentration of 20%, but operational stability was low because of the abrasion of the beads. As an approach to increase the operational stability, a recycle packed-bed reactor (RPBR) was employed. In RPBR operation, the maximum productivities for gluconic acid and sorbitol were found to be 23.4 and 26.0 g/L/h, respectively, at the dilution rate of 0.35 h(-1) and the substrate concentration of 20% when the recirculation rate was fixed at 900 mL/h. Coimmobilized enzymes were stable for 250 h in a recycle packed-bed reactor without any loss of activity, while half-life in a continuous stirred tank reactor (CSTR) was observed to be about 150 h.     

Hydrolysis of inulin: a kinetic study of the reaction catalyzed by an inulinase from Aspergillus ficuum

A kinetic study of the hydrolysis of inulin was performed by using as catalyst a commercial inulinase from Aspergillus ficuum. The reaction was studied carrying out initial rate as well as time course measurements. Both inulinase and invertase activities of the enzyme were taken into account, and the corresponding kinetic parameters were determined in the temperature range 30-50 degrees C. The activation energies of the turnover constant for inulinase and invertase activities were found to be similar (56-57 kJ . mol(-1)). The ratio S/I of invertase to inulinase activity was 1.6 regardless of temperature. The thermal degradation of the enzyme was also investigated up to 70 degrees C, and an activation energy of 350-370 kJ . mol(-1) was evaluated.     

Production of inulinase by Xanthomonas campestris pv phaseoli using onion (Allium cepa) and garlic (Allium sativum) peels in solid state cultivation

AIMS: To access inulinase production by Xanthomonas campestris pv phaseoli using the submerged and solid state cultivation (SSC) methods. METHODS AND RESULTS: Various carbon sources, inulin-rich solid substrates and pure synthetic inulin were tested for their efficiency in inulinase induction. The highest inulinase production (17.42 IU ml(-1)) in submerged cultures of X. campestris was observed with inulin as a carbon source with an initial pH, temperature and agitation of 7.0, 37 degrees C and 150 rev min(-1) respectively. Among the various substrates, garlic peels (117 IU gds(-1)) and onion peels (101 IU gds(-1)) were found to be the best for inulinase production. CONCLUSION: The inulinase production level of X. campestris was 6.7-fold higher in garlic and 5.8-fold in onion, under optimized SSC conditions compared with the submerged culture. SIGNIFICANCE AND IMPACT OF THE STUDY: This is the first report on inulinase production from garlic and onion peels by X. campestris using SSC. SSC is an efficient method for inulinase production by X. campestris for commercial applications.     

Immobilized inulinase: a new horizon of paramount importance driving the production of sweetener and prebiotics

In recent times, inulinase has emerged as one the most prominent and industrially upcoming enzymes applied to meet the ever increasing demand of d-fructose and fructooligosaccharides (FOS) as sweetener and prebiotics in the food and pharmaceutical industry, respectively. This review deals with types of inulinase and the attempts made to modify it for better thermal stability and shelf life. The ease of immobilization of inulinase has led us to the path of experimenting with different methods of enzyme immobilization since 1979. Several modes of immobilization ranging from simple cross-linking of enzymes onto a polymer support to nanoparticles have been applied over the years. The approach and concept of this review provide a yet unexplored focus on pioneering advances for the development of white biotechnology, for instance production of immobilized inulinase-based reusable biocatalysts and bioreactors designed for their use and for the continuous production of fructose and FOS.     

Biocatalytic properties of immobilized inulinase

A heterogeneous biocatalyst based on inulinase immobilized on a nonionic sorbent of Stirosorb series was proposed. Thermal and acid inactivation of free and immobilized inulinase was examined and the corresponding inactivation constants were calculated. An increase in the thermal stability of the immobilized enzyme in comparison to the free one was found. The possibility of using the immobilized enzyme in the hydrolysis of inulin for ten cycles was determined.     

Immobilization of Kluyveromyces marxianus cells containing inulinase activity in open pore gelatin matrix: 1. Preparation and enzymatic properties

Kluyveromyces marxianus cells with inulinase (2,1-β-d-fructan fructanohydrolase, EC 3.2.1.7) activity have been immobilized in open pore gelatin pellets with retention of > 90% of the original activity. The open pore gelatin pellets with entrapped yeast cells were obtained by selective leaching out of calcium alginate from the composite matrix, followed by crosslinking with glutaraldehyde. Enzymatic properties of the gelatin-entrapped cells were studied and compared with those of the free cells. The immobilization procedure did not alter the optimum pH of the enzymatic preparation; the optimum for both free and immobilized cells was pH 6.0. The optimum temperature of inulin hydrolysis was 10°C higher for immobilized cells. Activation energies for the reaction with the free and immobilized cells were calculated to be 6.35 and 2.26 kcal mol^?1, respectively. K_m values were 8 mM inulin for the free cells and 9.52 mM for the immobilized cells. The thermal stability of the enzyme was improved by immobilization. Free and immobilized cells showed fairly stable activities between pH 4 and 7, but free cell inulinase was more labile at pH values below 4 and above 7 compared to the immobilized form. There was no loss of enzyme activity of the immobilized cells on storage at 4°C for 30 days. Over the same period at room temperature only 6% of the original activity was lost.