Studies on Enzyme Activity of Galactomannase for Degrading Konjac

• Main Author: 連國斌
• Other Authors: 張耀南
• Format: Others
• Language: zh-TW
• Published: 2004
• Online Access: http://ndltd.ncl.edu.tw/handle/63298600273016616979

碩士 === 大葉大學 === 生物產業科技學系碩士班 === 92 === Galactomannase (Glmase) was used to study its enzyme activity for degrading or hydrolyzing konjac. The optimal reaction pH and temperature were 2.0 and 60oC, respectively, while the enzyme activity decreased significantly at higher reaction pH and temperature (70oC or higher). This result may be due to its acidity and denaturation. The Glmase increased thermal stability up to 50oC, but it conserved only 75% of its activity at 60oC for 10 min treatment. The optimal pH for Glmase activity was 2.0. The pH stability of Glmase decreased from 2.0 to 11.0, and it retained about 70.6%-75.3 of its activity at pH 3.0-5.0. The optimal reaction time for Glmase activity with konjac as a substrate was 30 min at pH 7.0. The storage temperature of Glmase was also investigated. During 7-day storage the Glmase still had close 100% of activity even after 4 days at 30oC, and more than 4oC. For kinetic reaction of Glmase, the Km and Vm constants were 2.60mg/mL and 0.06mg/mL‧min.