食品科学 ›› 2007, Vol. 28 ›› Issue (5): 249-253.
• 生物工程 • 上一篇 下一篇
苏小建, 梁成钦, 何星存, 刘国雄
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SU Xiao-Jian, LIANG Cheng-Qin, HE Xing-Cun, LIU Guo-Xiong
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摘要: 利用超滤和DEAE Sepharose CL-6B柱层析,对罗汉果蛋白酶进行了纯化。同时探讨罗汉果蛋白酶的理化性质,对纯化的罗汉果蛋白酶进行了最适反应温度、最适反应pH等性质进行了研究,为该酶的进一步开发应用提供科学依据。
关键词: 罗汉果, 蛋白酶, 纯化, 性质
Abstract: The protease from the fruits of siraitia grosvenorii was purified by ultra filtration(UF)and DEAE Sepharose CL- 6B chromatography.Meanwhile,the processing conditions of the purified protease,such as optimal temperature,and optimal pH were studied.The results can provide scientific basis for the further development and appfication of the protease.
Key words: Siraitia grosvenorii(Swingle)C.Jeffrey, protease, purification, characteristic
苏小建, 梁成钦, 何星存, 刘国雄. 罗汉果蛋白酶的分离纯化和特性研究[J]. 食品科学, 2007, 28(5): 249-253.
SU Xiao-Jian, LIANG Cheng-Qin, HE Xing-Cun, LIU Guo-Xiong. Study on Protease Seperation and Purification from Siraitia grosvenorii Fruits and Its Characteristics[J]. FOOD SCIENCE, 2007, 28(5): 249-253.
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