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植物乳杆菌R23 MLE酶学特性研究 被引量:1

Study on the Properties of Malolactic Enzyme of Lactobacillus Plantarum R23
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摘要 目的:为苹果酸-乳酸酶(MLE)酶制剂的生产和酶的固定化应用提供研究基础。方法:以植物乳杆菌R23为材料,研究其MLE的适宜反应温度、pH值以及影响因子对酶活力的影响,建立MLE的酶促反应动力学方程。结果及结论:植物乳杆菌R23 MLE的适宜酶促反应温度24-27℃,pH 6.0。L-乳酸和SO2对MLE酶促反应具有抑制作用,而NAD+和Mn2+对MLE的酶促反应有促进作用,NAD+和Mn2+适宜的添加量分别为1.0 mmol/L和100.0μmol/L。植物乳杆菌R23 MLE酶促反应的米氏方程:1/v=0.0087×1/[s]+0.0023(R2=0.9936),米氏常数Km=3.78×10^-3mol/L。 Objective:To provide theoretical basis for produing malolactic enzyme or immobilized enzyme.Methods:The optimum reaction temperature,pH value,and effects of the factors on activities of MLE of Lactobacillus plantarum R23 were studied,the enzymatic reaction kinetics equation of MLE was esteblished.Results and Conclusion:The opti-mum conditions of enzymatic reaction for Lactobacillus plantarum R23 were under pH 6.0 and temperature at 24~27 ℃.L-latic acid and SO2 showed against the enzymatic reaction of MLE.However,NAD+and Mn2+showed positive effects on the enzyme reaction,which proper added conentrations were 1.0 mmol/L and 100 μmol/L respectively.The Michaelis e-quation of enzymatic reaction of MLE was:1/v=0.0087×1/[s]+0.0023(R2=0.9936),and the Km was 3.78×10-3mmol/L.
出处 《中国食品学报》 EI CAS CSCD 北大核心 2013年第12期78-82,共5页 Journal of Chinese Institute Of Food Science and Technology
基金 福建省自然科学基金项目(2012J01103)
关键词 植物乳杆菌R23 苹果酸乳酸酶 酶学特性 酶反应动力学 Lactobacillus plantarum R23 malolactic enzyme properties of enzyme enzyme reaction kinetics
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