【摘 要】
：
从白曲霉菌A .Kawachii的米曲粗抽出液中 ,通过乙醇沉淀、离子交换层析、凝胶过滤层析等方式 ,获得了两个耐酸性α -淀粉酶比活性极高的组分 ,经SDS -PAGE分析 ,推断其组分A
【机 构】
：
四川大学食品工程系,四川大学食品工程系,四川大学生物工程系,熊本大学物质与生命化学科 四川成都610065,四川成都610065,四川成都610064,日本熊本860-8555
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从白曲霉菌A .Kawachii的米曲粗抽出液中 ,通过乙醇沉淀、离子交换层析、凝胶过滤层析等方式 ,获得了两个耐酸性α -淀粉酶比活性极高的组分 ,经SDS -PAGE分析 ,推断其组分A分子量为 85 ,0 0 0 ,组分B分子量为10 4 ,0 0 0。两组分均为糖蛋白 ,且能被枯草杆菌蛋白酶 (Subtilisin)适度降解。其N -末端 10 - 12残基的氨基酸序列与黑曲霉A .niger的耐酸性α -淀粉酶N -末端氨基酸序列极为相似。借此推断 ,A .Kawachii的白曲中至少有两种以上的耐酸性α -淀粉酶组分的存在
From the crude extract of Aspergillus niger A. Kawachii, two components with high acid - resistant α - amylase activity were obtained by ethanol precipitation, ion exchange chromatography and gel filtration chromatography. SDS-PAGE analysis showed that the molecular weight of component A was 85% and the molecular weight of component B was 104%. Both components were glycoproteins and were moderately degraded by Subtilisin. The amino acid sequence of N - terminal 10 - 12 residue is very similar to the acid - resistant N - terminal amino acid sequence of Aspergillus niger A. niger. It can be inferred that there are at least two kinds of acid-resistant α-amylase components in A. kawachii
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