‘渝薯17’β-淀粉酶的分离纯化及酶学性质和功能基团研究

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1、硕士学位论文‘渝薯17’β-淀粉酶的分离纯化及酶学性质和功能基团研究论文作者：陶敏指导教师：唐云明（教授）学科专业：生物化学与分子生物学研究方向：蛋白质与酶学西南大学生命科学学院中国重庆2018年4月SOUTHWESTUNIVERSITYMasterDissertationIsolation,Purification,PropertiesandModificationofGroupsofthebeta-amylasefrom'Yushu17'Candidate:TaoMinSupervisor:Prof.TangYunmingMajor:Bioch

2、emistryandMolecularBiologyDirection:ProteinandEnzymeCollegeofLifeSciences，SouthwestUniversityChongqing·ChinaApril，2018目录摘要................................................................................................................................IAbstract...................

3、.........................................................................................................III第1章文献综述.............................................................................................................11.1β-淀粉酶的分布..........................................

4、.........................................................11.1.1植物中的β-淀粉酶....................................................................................11.1.2微生物中的β-淀粉酶................................................................................21.2β-淀粉酶的催化机制............

5、...............................................................................21.2.1β-淀粉酶的分子结构.................................................................................21.2.2β-淀粉酶的催化机理.................................................................................51.3β

6、-淀粉酶活力测定方法.......................................................................................61.4β-淀粉酶的分离纯化...........................................................................................61.4.1酶分离纯化的常规方法............................................................

7、................61.4.2不同来源的β-淀粉酶分离纯化.................................................................71.5β-淀粉酶的理化性质...........................................................................................81.6β-淀粉酶功能基团研究.........................................................

8、..............................91.7β-淀粉酶的固定化研究.........