【摘要】 研究了几种效应物对黑曲霉果胶酶活力的影响。结果表明:变性剂脲与SDS对果胶酶活力的抑制作用呈现出浓度效应,0.5 mmol/LSDS能使酶活力下降95.9%,5 mol/L的脲能使果胶酶活力下降95.6%;三种伯醇和丙酮对果胶酶活力具有抑制作用,15%的甲醇、乙醇、正丙醇和丙酮可分别使果胶酶活力下降18.8%、25.5%、36.1%和84.4%;而乙二醇和丙三醇对酶活力的影响表现为激活效应,15%的乙二醇和丙三醇可分别使酶活性提高22.9%和6.9%;Cu2+和Fe3+对果胶酶活力的抑制作用呈浓度梯度效应,EDTA对酶活力没有影响,说明果胶酶为非金属酶类。更多还原

【Abstract】 The effects of several effectors on the activity of pectinase from Aspergillus niger were studied.The inhibitory effects of urea and sodium dodecyl sulfate（SDS）on the enzyme were concentration dependent.0.5 mmol/L of SDS led enzyme activity to lose by 95.9% while 5 mol/L of urea led enzyme activity to lose by 95.6%.When the concentrations of methanol,alcohol,propanol and acetone reached 15%（volume fraction）,the enzyme activity dropped by 18.8%、25.5%、36.1% and 84.4%,respectively.However,the enzyme was activated in glycol and glycerol,when concentrations of glycerol and glycol reached 15%,the enzyme activity increased by 22.9% and 6.9%,respectively.Meanwhile,the inhibitory effects of Cu²⁺ and Fe³⁺ on the enzyme were concentration dependent.Ethylenediaminetetraacetic acid（EDTA） had no effect on the enzyme.It indicated the pectinase wasn?t metallic enzyme.更多还原