爱玉子瘦果果胶酯酶的抽提条件及活性测定研究

Extracting condition and the activity admeasurement for pectinesterase in achenes of Ficus awkeotsang Makino

摘要: 研究了爱玉子果胶酯酶的优化提取方法,并测定了不同条件下爱玉子果胶酯酶的活性及热稳定性.结果表明:爱玉子果胶酯酶抽提液中NaCl的最佳浓度是5%,最佳抽提温度是30℃,最佳抽提时间是2 h,最佳保存时间2 h;酶活测定时作用液中NaCl最适浓度范围为0.6%～1.0%,作用液的最适pH为7.0,温度30～50℃,爱玉子果胶酯酶的热稳定性良好.

Abstract: A method of extraction and assay for the pectinesterase were investigated and proposed as follows: the best concentration of NaCl in extracting mixtrure is 5%,the best extracting temperature is 30℃,the best extracting time is 24 hours,the best conservating time is 24 hours,the best concentration of NaCl in mixture is 0.6% to 1.0%,and maintain the pH on 7.0.Between 30-50℃,the pectinesterase in achenes of Ficus awkeotsang has a good thermal stability.