Method for preparing alkaline liquefied pectinase and detecting enzyme activity of alkaline liquefied pectinase

The invention relates to a method for preparing alkaline liquefied pectinase and detecting the enzyme activity of the alkaline liquefied pectinase, in particular to a method for identifying the variety of the alkaline pectinase, which can distinguish whether an enzymolysis product is short-chain pec...

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Bibliographische Detailangaben
Hauptverfasser:	XU XIAOQING, CHEN SHANYI, DENG MEIZHONG, LI CHENHU, ZHANG JIANPING, LI JINGJING, DING NING, ZHOU KANGXI, CHEN YIQIANG, HE WEI, ZHANG ENREN, LONG TENG, YANG RENQIANG
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS OR TEST PAPERS THEREFOR COMPOSITIONS THEREOF CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL ORENZYMOLOGICAL PROCESSES CULTURE MEDIA ENZYMOLOGY MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEICACIDS OR MICROORGANISMS METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PROCESSES OF PREPARING SUCH COMPOSITIONS PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS VINEGAR WINE
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Beschreibung
Zusammenfassung:	The invention relates to a method for preparing alkaline liquefied pectinase and detecting the enzyme activity of the alkaline liquefied pectinase, in particular to a method for identifying the variety of the alkaline pectinase, which can distinguish whether an enzymolysis product is short-chain pectin or small-molecule reducing sugar, so that the enzyme activity of the alkaline saccharified pectinase and the enzyme activity of the alkaline liquefied pectinase can be directly calculated. Further, the endo-type pectinase and the exo-type pectinase can be distinguished, so that the microorganisms for producing the endo-type pectinase (liquefied pectinase) and the exo-type pectinase (saccharified pectinase) can be conveniently screened out. 本发明涉及一种碱性液化果胶酶的制备及其酶活检测方法，具体提供了一种鉴定碱性果胶酶的种类的方法，该方法能够区分酶解产物是短链果胶还是小分子还原糖，从而能够直接计算出碱性糖化果胶酶的酶活和碱性液化果胶酶的酶活，进而能够将内切型果胶酶和外切型果胶酶加以区分，便于筛选出产内切型果胶酶(液化果胶酶)和外切型果胶酶(糖化果胶酶)的微生物。