【摘要】 培养产朊假丝酵母菌收获菌体，经裂解酶处理细胞壁，离心后得到上清粒酶液，粗酶波经DEAE-纤维素层析、Sepharose4B凝胶过滤纯化。对33kD蛋白的酶学性质研究表明，反应最适pH为5．5，反应的最适温度为45℃。热稳定性较差，50℃温度下放置1h活力下降50％。主要水解β-1，3-倍苦键，具有较强的专一性，是一种典型的葡聚糖内切酶（对pNPG无作用）。更多还原

【Abstract】 By treating Candida utilis cell walls with lyticase,initial enzyme was prepared, and then purificated through subtle chromatography, The enzymic Characterisics of the protein 33kD were investigated. The results show that its optimun tempreature is 45℃and optimum pH is 5 .5. The protein is sensitive to high tem perature and a typical β-1,3-glucanase.更多还原