摘要
以蜂房哈夫尼菌(Hafnia alvei)为基础,进行L-赖氨酸脱羧酶活力的研究。对酶活测定过程中影响酶活力的三个主要因素:生物量,转化时间和初始底物浓度进行了选择和优化。最终确定了一种较为简便的L-赖氨酸脱羧酶活力的测定方法,即:调整发酵液的初始OD620=6(稀释10倍),补加200 g/L的L-赖氨酸母液至20 g/L,35℃静置转化3 h,测定L-赖氨酸的消耗量。酶活定义为:在35℃下,在1 min内能转化1μg L-赖氨酸的酶量为1个活力单位。本方法操作简单,无污染,且检测结果准确可靠(r=0.9901),稳定性良好(RSD=5.07%)。
The activity of L-lysine decarboxylase was investigated based on Hafnia alvei. Three primary factors that affect the enzyme activity during the assay, i.e. biomass, catalysis time and initial substrate concentration, were chosen and optimized. At last a relatively convenient assay method was determined to assess the activity of L-lysine decarboxylas： adjusting the Optical Density （OD620） of the initial fermentation as 6（diluted 10-fold）, and then adding 200 g/L L-lysine to it until its final concentration reached 20 g/L. After incubation at 35℃ for 3 hours without shaking, the consumption of the substmte was monitored. One enzyme activity unit is defined as the enzyme amount needed to catalyze 1 μg L-Lysine in 1 min at 35℃. This method was simple and non-polluting. Test results was accurate and reliable （r=0.9901）, good stability （RSD=5.07%）.
出处
《现代食品科技》
EI
CAS
北大核心
2013年第1期189-192,共4页
Modern Food Science and Technology
