嗜碱性芽孢杆菌碱性α淀粉酶的纯化和性质

淀粉是高等植物体内碳水化合物的主要储藏形式,广泛存在于谷物、豆类的种子和果实中.α1,4葡聚糖4葡聚糖水解酶(α1,4glucan4glucanohydrolase,EC3.2.1.1),又简称为α淀粉酶(αamylase),能水解淀粉分子内部α1,4葡萄糖苷键,水解产物有糊精、麦芽寡糖、麦芽糖和葡萄糖.它和β淀粉酶、α葡萄糖苷酶、去分枝酶(普鲁兰酶)和异淀粉酶等都属于糖苷水解酶13家族,即α淀粉酶家族1].α淀粉酶是目前世界上最早生产、产量最大的工业酶制剂品种之一,在食品、纺织、医药和饲料等工业中都有非常重要的应用;其中碱性α淀粉酶常用于洗涤剂和纺织品工业中,…

Purification and Characterization of a-Amylase from an Alkaliphilic Bacillus sp.strain BG-CSN

One Gram-positive bacteria,Bacillus sp.strain BG-CSN,was isolated from the muds with hypersaline and alkaline water at the beach of Banger Soda Lake in Tibet,China.After cultivating in liquid medium for 48 hours,an extracellular α-amylase AmyBGC from the strain BG-CSN was purified 23-fold reaching to electrophoretic homogeneity by sequentially ammonium sulfate precipitation,Octyl-Sepharose CL-4B column chromatography,DEAE-Sepharose Fast Flow chromatography,DEAE-Toyopearl 650M chromatography and Sephadex G-100 chromatography.The enzyme had a molecular mass of 87 kD estimated by SDS-PAGE.The enzyme was optimally active at pH 10.5 and 52.5℃ and showed stability at pH range of 5.0 to 11.5 at the temperature below 35℃. The enzyme activity was inhibited by Hg+ and Fe 3+.The activity was not prevented at all by chelating reagents EDTA and SDS at high concentrations.This enzyme efficiently hydrolyzed starch to yield a series of maltooligosaccharides,including maltose after completion of the reaction.These results indicate that AmyBGC is classified as a liquefying endo-1,4-D-α-amylase(EC-3.2.1.1).