Studies on characteristics of enzymatic reaction of 2 saponin glycosidases RhaG and RhaD_ _ | 皂苷鼠李糖苷酶RhaG和RhaD的酶反应特性研究___
2011
Tang Sihui, Dalian Polytechnic University, Dalian (China), School of Biological Engineering | Zhang Bo, Dalian Polytechnic University, Dalian (China), School of Biological Engineering | Jin Fengxie, Dalian Polytechnic University, Dalian (China), School of Biological Engineering
chinois. ［目的］研究皂苷鼠李糖苷酶RhaG和RhaD的酶反应特性。［方法］对微生物Absidia sp.G3g菌产的人参皂苷糖苷酶（RhaG）和Absidia sp.D0d菌产的薯蓣皂苷糖苷酶（RhaD）分别进行分离纯化，并对2种提纯酶的分子量和酶性质进行了研究。［结果］RhaG和RhaD的酶蛋白分子质量分别为61、56 kDa。RhaG的酶反应最适pH为5.0，pH稳定范围为3.0~7.0；最适温度为40 ℃，30~60 ℃温度稳定性较好；米式常数Km为9.523 mmol/L。RhaD的酶反应最适pH为5.0，pH稳定范围为3.0~7.0；最适温度为40 ℃，30～50 ℃温度稳定性较好；米式常数Km为8.834 mmol/L。［结论］该研究为进一步探明2种酶间的差别奠定了基础。
Afficher plus [+] Moins [-]anglais. ［Objective］ The aim was to study the characteristics of enzymatic reaction of 2 saponin glycosidases RhaG and RhaD.［Method］ 2 saponin glycosidases RhaG and RhaD which were produced by microorganism Absidia sp.G3g and Absidia sp.D0d were isolated and purified, furthermore molecular weight and enzyme properties of RhaG and RhaD were studied.［Result］ Molecular weights of RhaG and RhaD were 61 and 56 kDa. As for RhaG, the optimum pH value of enzyme reaction was 5.0,and the stabilization range of pH value was 3.0-7.0；the optimum temperature was 40 ℃,and the stabilization range of temperature was 30-60 ℃；the Km was 9.523 mmol/L. As for RhaD, the optimum pH value of enzyme reaction was pH 5.0, and the stabilization range of pH value was 3.0-7.0；the optimum temperature was 40 ℃,and the stabilization range of temperature was 30-50 ℃；the Km was 8.834 mmol/L.［Conclusion］ The research provides a basis for studying the difference between the 2 saponin glycosidases._
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