硫酸酯酶对红藻琼胶可控酶法脱硫的分子机制研究

不同凝胶强度及电内渗值的琼胶在食品、医药、化工等应用领域及生化分离、分子生物学等研究领域有着重要的用途。目前常用碱预处理及化学分离方法去除琼胶中的硫琼胶，以提高琼胶的凝胶强度并降低其电内渗。本研究探索采用酶法特异性地可控脱除硫琼胶分子中的硫酸根，以制备不同凝胶强度及电内渗值的琼胶。本研究将以两株自行筛选出的微生物Vibrio sp. QD-9和Agarivorans albus YKW-34为出发点，对其所产琼胶硫酸酯酶进行分离纯化、基因克隆及重组表达，对琼胶硫酸酯酶的酶学性质及针对不同底物的酶促动力学性质进行研究，利用基因的生物信息学分析技术，阐释其对琼胶分子中硫酸根酶解的分子机制。该研究为琼胶中硫酸根的可控脱除提供一种全新的思路，创新性地建立琼胶的酶法脱硫理论，在不同凝胶强度及电内渗值的琼胶制备方面具有重要的应用价值。

Agar of different electroendosmosis were applied in different industry fields including food, pharmacy, chemical, and different research fields including bioseperation, molecular biology, etc. The method of alkaline treatment followed by bioseperation was adopted in discarding agaropectin, in which way the electroendosmosis of agar was decreased. This research will use controlled-enzymatic method to desulfate agar to prepare agar products with different electroendosmosis. This research will be carried out based on two strains of Vibrio sp. QD-9 and Agarivorans albus YKW-34, which could desulfate agar. The purification, gene cloning, recombinant expression, kinetics of enzyme-catalyzed reactions against different substrates of sulfatases from these strains will be carried out and the mechanism of desulfate of agar by them will be studied. A new method for controlled desulfation of agar will be provided by this research, which will establish a new theory of enzymatic desulfation of agar. This theory has important practical value in production of agar with different gel strength and electroendosmosis.