食品科学 ›› 2006, Vol. 27 ›› Issue (1): 82-85.
• 基础研究 • 上一篇 下一篇
曲涛, 徐尔尼, 周新萍, 郭晓燕
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Qu-Tao, XU 尔Ni, ZHOU Xin-Ping, GUO Xiao-Yan
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摘要： 纳豆激酶(Nattokinase,简称NK)是一种新型食源性纤溶酶,具有很强的溶血栓作用。本项研究采用金属离子对纳豆激酶进行置换修饰研究,找出最佳金属离子的种类和浓度,提高酶活性,以更大的发挥其药理学功能。实验结果表明,修饰后纳豆激酶的酶活性及稳定性有明显的提高,6mmol/L的Mg2+对酶有明显的激活作用,比天然酶提高了45%的活性。Ca2+、Mn2+、Ni2+则表现出不同程度的抑制作用。因此,可通过加入Mg2+来改善提高纳豆激酶的活性。
关键词: , 纳豆激酶, 金属离子, 化学修饰
Abstract: Nattokinase, a new kind of food fibrinolytic enzyme, extracted from the Japanese traditional food natto, is foundto be a strong fibrinolytic enzyme. Compared with some traditional thrombolytics, nattokinase, is found to be safe and low-cost. The chemical modification has become an effective method to improve nattokinase activity. The experiments has obtained the optimum concentration of metal ion for nattokinase chemical modification. The 6mmol/L Mg2+ can obviously activate the modified NK 45% higher activity than the natural NK. Howerer the Ca2+, Mn2+ or Ni2+ can inhibit the NK activity to different extents.
Key words: nattokinase, metal ion, chemical modification
曲涛, 徐尔尼, 周新萍, 郭晓燕. 金属离子对纳豆激酶的化学修饰研究[J]. 食品科学, 2006, 27(1): 82-85 https://doi.org/
Qu-Tao, XU 尔Ni, ZHOU Xin-Ping, GUO Xiao-Yan. Study on Metal Ion Chemical Modification of Nattokinase[J]. FOOD SCIENCE, 2006, 27(1): 82-85 https://doi.org/
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