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中国农学通报

中国农学通报 ›› 2009, Vol. 25 ›› Issue (21): 107-109.

所属专题： 生物技术； 食用菌； 食用菌

• 农学 农业基础科学 • 上一篇    下一篇

杏鲍菇漆酶部分酶学性质的研究

万善霞,滑 静,王文平,张淑萍   

  • 收稿日期:2009-06-05 修回日期:2009-06-22 出版日期:2009-11-05 发布日期:2009-11-05
  • 基金资助:

    北京市教育委员会科技发展计划面上项目;湖北省教育厅人文社会科学研究项目

Studies on Partial Enzymatic Properties of Laccase from Pleurotus eryngii

  • Received:2009-06-05 Revised:2009-06-22 Online:2009-11-05 Published:2009-11-05

PDF (PC)

1043

摘要：

摘要：从杏鲍菇子实体中提取漆酶，用分光光度法测定漆酶活力。实验结果表明，杏鲍菇漆酶的最适pH为3.0；最适温度为45℃；热稳定性和贮存稳定性较高；Ca2+ 、Mn2+ 、Fe2+、Ag+对酶的活性有抑制作用，Na+、 k+、、Mg2+ 、Cu2+ 、Pb2+ 、Zn2+对酶的活性有促进作用。

关键词: 瓜类, 瓜类, 雌性系（强雌系）, 育种

Abstract:

Abstract: The laccase was extracted from fresh fruit bodies of Pleurotus eryngii. The laccase activity was determined by spectrophotometry. The experiment results showed that optimal pH and temperature of laccase were 3.0 and 45℃ respectively. Thermal stability and storage stability were higher. The activity was inhibited by Ca2+、Mn2+、Fe3+、Ag+ ,and was enhanced by Na+、k+、Mg2+、Cu2+、Pb2+、Zn2+.