【摘要】 [目的]对从环境中筛选到的一种产果胶酶酶活较高的菌株进行酶学特征研究。[方法]通过功能平板从果园土壤中筛选到一种产果胶酶的菌株,通过DNS法在不同的温度和pH值条件下测定该酶酶活力。[结果]对菌株TP1粗酶进行的分析表明:其最适温度为60℃,最适pH值为7.50,酶活为38U,半衰期为1h,在80℃保温5min其酶活由最初酶活的79%下降到15%,温度下降到65℃后活性可恢复到最初酶活的65%以上。[结论]菌株TP1所产果胶酶的酶学特征适合推广,有进一步研究的价值。更多还原

【Abstract】 [Objective]The aim was to study the enzymatic properties of a highly producing pectinase bacterial strain which was obtained from soil.[Method]The bactrerial strain was isolated from orchard soil by functional plates.The enzymatic activity was detected by DNS with different temperature and pH values.[Result]The results showed that optimal temperature and pH value of the pectinase were 60 ℃ and 7.50.The enzymatic activity reached 38 with a half life of one hour.After keeping at 80 ℃ for 5 min,the enzymatic activity declined from 79% to 15% and the enzymatic activity could recover up to more than 65% when the temperature descended to 65 ℃.[Conclusion]The pectinase produced by strain TP1 was suit to be popularized and need further studies on it.更多还原