摘要
采用RT-PCR方法,获得编码黑曲霉YZ59果糖基转移酶的基因fwt,并在酿酒酵母中实现了异源表达。发酵48 h后,果糖基转移酶最高酶活力可达19.8 U/m L。纯化后,测定分析了果糖基转移酶的酶学性质。结果显示,果糖基转移酶FWT的最适温度为55℃,在低于50℃稳定。果糖基转移酶FWT的最适p H为5.5,稳定p H范围为4.0~9.0。果糖基转移酶FWT的Km和Vmax分别为169.5 g/L和0.7 g/(L·min)。Ni2+和Mg2+可显著激活果糖基转移酶FWT。
Fructosyltransferase gene fwt from Aspergillus niger YZ59 was obtained by RT-PCR and heterologously expressed in Saccharomyces cerevisiae. The highest yield of fructosyltransferase FWT was 19. 8 U / m L at 48 h. After purification,the enzymatic characterization of FWT was determined and analyzed. The optimum temperature for FWT was 55 ℃,which was stable below 50 ℃. The optimum p H for FWT was 5. 5,which was stable at a p H from 4. 0 to9. 0. The Kmand Vmaxof FWT were 169. 5 g / L and 0. 7 g /( L·min). Ni2 +and Mg2 +could significantly activate fructosyltransferase FWT.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2015年第6期24-28,共5页
Food and Fermentation Industries
基金
中央高校基本科研业务费专项资金(JUSRP51402A)
关键词
黑曲霉
果糖基转移酶
酿酒酵母
性质
Aspergillus niger
fructosyltransferase
Saccharomyces cerevisiae
characterization
