食品科学 ›› 2002, Vol. 23 ›› Issue (11): 126-128.

• 营养卫生 • 上一篇    下一篇

血管紧张素转换酶的分离提取及性质研究

 李进伟, 杨严俊, 徐蓉蓉   

  1. 江南大学食品学院
  • 出版日期:2002-11-15 发布日期:2011-12-31

Study on Extraction and Properties of Angiotensin - converting Enzyme

 LI  Jin-Wei, YANG  Yan-Jun, XU  Rong-Rong   

  • Online:2002-11-15 Published:2011-12-31

摘要: 本实验采用差速离心、脱氧胆酸钠增溶、DEAE-纤维素和Sephadex G-200层析等方法,从兔肺中分离提取血管紧张素转换酶。通过研究表明:它的分子量为302KD,含糖量为19.3%,最适温度和pH值分别为37℃和8.3。

关键词: 血管紧张素转换酶, 分离提取, 性质

Abstract: Angiotensin - converting enzyme was extracted by differential centrifugation, the solubilization of sodium deoxycholate, DEAE - cellulose column chromatography and Sephadex G - 200 column gel filtration. A series of studies on angiotensin - converting enzyme indicated that it had molecular weight of 302KD, the sugar content was 19. 3% and the optimum temperature and pH were 37℃ and 8. 3 respectively.

Key words: Angiotensin - converting enzyme , Isolate and extraction , Property