本文已被：浏览 601次 下载 266次
投稿时间：2022-04-02
投稿时间：2022-04-02
中文摘要: 该研究借助米氏方程、圆二色谱和荧光光谱，考察超声对α-淀粉酶酶活力、酶促动力学和分子结构的影响，揭示超声对α-淀粉酶活性的影响机制。结果表明，α-淀粉酶酶活力在超声温度45℃、超声功率密度2.85 W/cm3、超声时间5 min时比未经超声处理的α-淀粉酶酶活力提高22.30%。酶促动力学分析结果显示，与对照相比，超声处理后α-淀粉酶的Vmax提高9.56%，Km降低23.58%。圆二色谱和荧光光谱分析可知，超声处理能改变α-淀粉酶的分子结构，使其结构更加整齐有序，且暴露更多的活性位点。超声波对提高α-淀粉酶的活性有积极作用。
Abstract:Via Michaelies-Menten equation，circular dichroism，and fluorescence spectroscopy，this study aims to investigate the effect of ultrasound on activity，enzyme kinetics，and molecular structure of α-amylase and reveal the underlying mechanism.The results showed that the activity of α-amylase was 22.30% higher after the ultrasonication at 45℃and power density of 2.85 W/cm3for 5 min.The results of enzyme kinetic analysis showed that the Vmaxof ultrasound-treated α-amylase was 9.56% higher and Kmwas 23.58% lower than those of the control.The analysis of circular dichroism and fluorescence spectroscopy revealed that ultrasound treatment could change the molecular structure of α-amylase，making it more neat and orderly and enabling it to expose more active sites.In summary，ultrasound had positive influence on improving the activity of α-amylase.
文章编号：202301003 中图分类号： 文献标志码：
基金项目:国家自然科学基金区域创新发展联合基金项目（U21A20270）；河南省自然科学基金（222300420424）；河南省青年骨干教师培养计划（2020GGJS083）；河南省博士后科研启动项目
引用文本：
津ICP备20000603号-1