大肠杆菌嗜盐α-淀粉酶盐适应性相关分子结构基础的研究

α-amylase starch belongs to glycosyl hydrolase family 13, can generate glucose hydrolyzed starch, glycogen and polysaccharide, have been widely used in the food industry, brewing, fermentation, textile and pharmaceutical industries, is one of the most important enzyme in industrial application. Halophilic amylase and salt tolerance of well maintained high activity in high salt concentration conditions, so in the ocean, pickled and fermented food processing process has great potential and advantage. In this study, analysis on amino acid composition characteristic of halophilic α-amylase from E. coli, parsing the influence of molecular structural basis on haloadaptation, and provide a theoretical basis for understand the molecular mechanism of haloadaptation.

α-淀粉酶属于淀粉糖基水解酶13家族，能水解淀粉、糖原和有关多糖中的葡萄糖苷键生成葡萄糖，已广泛用于食品工业、酿造、发酵、纺织和医药等行业，是工业应用中最为重要的酶制剂之一。嗜盐α-淀粉酶能在高盐浓度的条件保持高活力并有很好的盐耐受能力，因而用在海洋、腌制和发酵等食品加工过程中具有巨大的优势和潜力。本研究通过对大肠杆菌的嗜盐α-淀粉酶氨基酸组成特性的研究，解析其分子结构基础对嗜盐性的影响，为全面阐明其嗜盐的分子机理提供理论基础。