Purification and Enzymatic Properties of Esterase Produced by Aureobasidium
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Abstract:
The positive effects of esterification enzyme on improving the yield of Luzhou-flavor liquor, high quality liquor and reducing the amount of qu were analyzed. A strain producing esterifying enzyme from Wuliangye Daqu was studied. It was identified as Lichtheimia ramosa. The supernatant of esterase fermentation broth was treated by ammonium sulfate precipitation, dialysis, ultrafiltration centrifugation, DEAE-cellulose-52 ion exchange chromatography and Sephadex G-100 gel filtration chromatography. After electrophoresis, the electrophoresis purity reached 35.66 times, and the activity recovery rate was 2.54%. The molecular weight of 12% SDS PAGE was about 43000 u. The results showed that the optimum temperature of esterification enzyme was 40 ℃ and it was sensitive to heat. Only 30% enzyme activity remained after treatment at 60 ℃ for 30 min. The optimum pH range of enzyme was 6~8, and the optimum pH was 7.5. Fe2+, Zn2+, Mn2+ and Cu2+ had significant inhibition on esterification enzyme. The esterification enzyme has the characteristics of high efficiency, alkali resistance and heat sensitivity, avoiding the influence of high inactivation on the product, and has a good application prospect in wine making, food, medicine and textile industries.
