摘要
利用分光光度法对由纳豆菌发酵产生的纳豆激酶 (NK)进行了动力学性质的研究。以双倒数作图法 (L -B作图法 )求取Km。采用单因素试验法和正交试验法研究了底物浓度、酶浓度、温度、pH值对酶促反应速度的影响。结果表明该纳豆激酶的Km值为 3.4 98× 1 0 -6g·mL-1 ,当水解时间为 1 0min时 ,最适底物浓度为 1 6mg·mL-1 ,最适温度为 6 0℃ ,最适 pH为 8.0。
The kinetics of Natto-kinase was studied by spectrophotometry .Michaelis constant (Km) was obtained from L-Bplot.The factors such as substrate concentration,enzyme concentration, temperature and pH were studied by single factor and orthogonal design test.The results showed that Km was 3.498×10 -6 g·ml -1 , the optimal hydrolysis conditions were substrate concentration 16mg·ml -1 , pH 8.0, temperature 60℃.
出处
《氨基酸和生物资源》
CAS
2004年第3期70-72,75,共4页
Amino Acids & Biotic Resources
