食品科学 ›› 2003, Vol. 24 ›› Issue (9): 32-34.

• 基础研究 • 上一篇    下一篇

牡蛎和泥蚶过氧化氢酶的性质比较

 肖湘, 邓瑞鹏, 陈芝兰, 韩雅莉   

  1. 汕头大学理学院
  • 出版日期:2003-09-15 发布日期:2011-12-13

Characteristics Study on Oyster Catalase and Tegillarca granosa Catalase

 XIAO  Xiang, DENG  Rui-Peng, CHEN  Zhi-Lan, HAN  Ya-Li   

  • Online:2003-09-15 Published:2011-12-13

摘要: 对牡蛎和泥蚶过氧化氢酶(Cat)的性质进行比较。结果表明两者的PAGE谱带于同一位置,相对分子质量约为230kD,含有4个亚基。影响酶活力的温度相同,50℃以上酶活力明显下降;酶的最适pH5~8,但牡蛎Cat在酸碱条件下酶活力下降明显。

关键词: 牡蛎, 泥蚶, 过氧化氢酶

Abstract: The characteristics of Oyster catalase and Tegillarca granosa catalase were compared.The results indicated that theirpolyacrylamide gel electrophoresis bands were shown at the same location,and their relative molecular quanlity were about 230kD.Both enzymes contained four subunits.The temperture affecting enzyme activity was the same.Both enzyme activities weredecreased obviously when the temperture was at 50℃.Both enzymes optimum pH swere from five to eight.But Oyster catalaseenzyme activities were decreased obviously in acid or alkali.

Key words: Oyster, Tegillarca granosa, Catalase