小麦芽部分阿魏酸酯酶酶学性质的研究

Study on some enzyme property of feruloyl esterase from wheat malt

摘要: 以脱淀粉麦麸作为底物测定小麦阿魏酸酯酶的酶活,探讨了小麦阿魏酸酯酶的部分酶学性质。结果表明,阿魏酸酯酶最适反应温度为35℃,酶活为0.126 U/g;最适反应p H为6.0,酶活为0.125 U/g;在25³5℃保存120 min比较稳定,存活率在97.9%以上;60℃保温120 min,酶的存活率仅为4.6%,基本失活;65、70、75℃保存时,分别在80、20、10 min的时候,酶失活;阿魏酸酯酶在p H5.5^p H6.0条件下保存最稳定。Ca2+对酶活力有显著的激活作用;Hg+和EDTA对酶活力有显著的抑制作用。

Abstract: Taking de- starched wheat bran as substrate,the enzyme activity of feruloyl esterase in wheat malt were confirmed and some enzyme property was discussed as follows: the optimal temperature and p H were 35 ℃ and6.0,the enzyme activity were 0.126 U / g and 0.125 U / g respectively.The survival rate was above 97.9% after 120 min incubating between 25~ 35 ℃. The enzyme was basically inactivated by incubating for 120 min at 60 ℃ and the survival rate was only 4.6%. The enzyme was inactivated in 80,20,10 min respectively by incubating at 65,70,75 ℃. Feruloyl esterase had high stability when incubated in p H 5.5 ~ 6.0. Ca2 +was significantly increased the enzyme activity,Hg+and EDTA showed significantly inhibitory effect on the enzyme activity.