| 魔芋葡甘聚糖的pH触发酶解 |
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| 引用本文： | 何志敏,苏荣欣,齐崴.魔芋葡甘聚糖的pH触发酶解[J].生物加工过程,2004,2(4):36-40. |
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| 作者姓名： | 何志敏 苏荣欣 齐崴 |
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| 作者单位： | 天津大学,化工学院化学工程研究所,天津,300072 |
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| 基金项目： | 国家自然科学基金资助项目 (No 2 0 3 0 60 2 3 )。 |
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| 摘 要： | 利用高效凝胶排阻色谱技术研究并实现了以溶液pH值为简易调节开关，对魔芋葡甘聚糖的酶解反应进行触发调控：结果表明：pH为4时底物分子量不发生变化，而当pH调至7时，酶解被触发进行，底物分子量随之快速下降。分析表明：酶在pH变化过程中发生部分复性的可能原因是pH由7调至4的过程中发生沉淀的酶分子维持了天然构象，当pH反调回7时重新溶解，并对KGM进行剪切。
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| 关 键 词： | 魔芋葡甘聚糖 β甘露聚糖酶 pH 酶解 触发 |
| 文章编号： | 1672-3678(2004)04-0036-05 |
| 修稿时间： | 2004年11月18 |
pH-triggered enzymatic hydrolysis of konjac glucomannan |
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| HE Zhi min,SU Rong xin,QI Wei.pH-triggered enzymatic hydrolysis of konjac glucomannan[J].Chinese Journal of Bioprocess Engineering,2004,2(4):36-40. |
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| Authors: | HE Zhi min SU Rong xin QI Wei |
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| Abstract: | pH triggered enzymatic degradation of konjac glucomannan (KGM) was studied using high performance size exclusion chromatography (HPSEC) The result showed that pH of 4 was able to effectively prevent enzymatic degradation of KGM and the enzyme could be activated by increasing the pH to 7 After the pH was adjusted to 7, the weight average molecular weight of KGM reduced quickly followed by a slower decrease This reversible, pH triggered degradation was probably a result of the re dissolving of enzyme which deposited during the pH shift from 7 to 4 |
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