FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (11): 133-136.

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Research on the Preparation of Superoxide Dismutase from Cactus

 YANG  Yang, REN  Hong, XIAO  Ke-Ning, WEI  Xiao-Ying, LI  Hong   

  1. College of Life Science and Technology, Guangxi University
  • Online:2005-11-15 Published:2011-10-01

Abstract: After as eries oft reatmentt o cactus includingc rush andp ulping,a mmoniums ulfatep recipitatione xtract,c entrifuge, getting rid of protein and fuse, the superoxide dismutase was obtained in the liquid. The liquid containing superoxide dismutase needed to be purified with chromatography. The medium for chromatography was polyamide. The activity of the powder was measured with pyrogallol. The result powder activity was 0.9590×104U/g. The activity of superoxide dismutase would be affected by the change of temperature, pH and inhibitor. The relationship between the activity of superoxide dismutase and these factors was studied in the experiment. The results showed that when pH was between 7.5 to 8.5, the activity of superoxide dismutase was in a optimum range. Superoxide dismutase activity was sensitive to the change of ambient conditions. The activity would be lost at high temperature. The superoxide dismutase was the most active at the temperature of 25 to 30℃. The activity of superoxide dismutase would decrease obviously under the effect of H2O2 and KCN. It was analysed that the superoxide dismutase in Cactus was Cu•Zn-SOD.

Key words: cactus, superoxide dismutase, extract, purification, measure