一株高产谷氨酰胺酶菌株的鉴定和酶活特性的研究.pdfVIP

27 6 Vo l27 No6 2008 12 SOYBEAN SCIENCE D ec. 2008 韩铭海, 赵娟娟, 华盛龙, 杨 晔, 汤 姣, 姚 婷 (, 223300) : , (C itrobacter) , pH NaC l pH 6. 2, 50 pH 6. 2, 40 , NaC l , : ; ; ; : TQ 925 : A : 1000- 9841( 2008) 06- 1037- 04 Iden tification of A Strain w ith H igh Ab ility of P roducing G lu tam inase and Study of Enzym atic Characterization HAN M i g-hai, ZHAO Jua - jua , HUA She g- lo g, YANG Y e, TANG Jiao, YAO T i g ( Departm e t of Bio logy, Huaiyi g Teachers College, Huaia 223300, Jia gsu, Chi a) A bstrac t: I the paper, a strai w ith h igh ab ility of produci g glu tam i ase w as ide tified a d e zym atic characterizatio of glu tam i asew as studied. Accrodi g to morphology, physiological a d b iochem ical characteristics, it ca be roughly co clu- ded that the strai belo gs to C itrobacter. The relatio ship bewt ee pH, tem perature, NaC l, glutam ic acid a d glutam i ase w as studied. The optmi um temperature a d pH of glutam i ase from the strai was 50 a d 6. 2, respectively. Whe pH w as 62 a d tem perature below 40 , the e zym e showed h igh thermal stab ility. H igh co ce tratio of NaC l d id t ot have egative i flue ce o e zym e activity a d glutam ic acid d id t pose co siderab le i h ibitio to glutam i ase. K ey w ord s: G lutam i ase; Soy sauce; C itrobacter sp. ; Ide tificatio , , , [ 1] [ 4] , , 46% , , [ 2] , , , 1 , , 25 30 h,