食品科学 ›› 2008, Vol. 29 ›› Issue (5): 292-294.
• 生物工程 • 上一篇 下一篇
温艳霞, 兰文礼, 李建科
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WEN Yan-Xia, LAN Wen-Li, LI Jian-Ke
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摘要: 本实验研究了从大豆种子中分离、纯化大豆酯酶的方法,研究表明经过缓冲液提取、差速离心、盐析沉淀和离子交换层析可以得到电泳纯级的大豆酯酶。特性研究表明大豆酯酶的最适温度为30℃,最适pH值为7.5,其酯酶活力随离子强度的变化而变化,用双倒数法求的大豆中酯酶的米氏常数为2.97μmol/L。
关键词: 大豆酯酶, 分离纯化, 最适温度, 最适pH值, 米氏常数
Abstract: The purification method and properties of plant esterase(P-E) from soybean were studied.Results showed that the electrophoresis purity P-E can be obtained by extraction with phosphate buffer(0.3 mol/L,pH 7.0) extraction,differential centrifugation,ammonium sulfate deposition and ion-exchange chromatography.The optimal temperature,pH and Km of P-E were also determined respectively.
Key words: plant esterase, purification, optimal temperature, optimal pH, Michaelis constant
温艳霞, 兰文礼, 李建科. 大豆酯酶的分离、纯化及性质研究[J]. 食品科学, 2008, 29(5): 292-294.
WEN Yan-Xia, LAN Wen-Li, LI Jian-Ke. Study on Purification and Properties of Soybean Esterase[J]. FOOD SCIENCE, 2008, 29(5): 292-294.
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