Purification of Cholinesterase from Duck Serum

FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (4): 91-94.

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Purification of Cholinesterase from Duck Serum

LIU Chang, CHEN Fu-Sheng, LI Shu-Qian, LU Lei, XING Shu-Jie

1.College of Food Science and Technology, Huazhong Agriculture University; 2.Hubei Academy of Agricultural Sciences

Online:2005-04-15 Published:2011-09-19

Abstract

Abstract: Cholinesterase from duck serum was purified to electrophoretic homogeneity by salting out twice with ion-exchange chromatography on DEAE-cellulose and gel filtration on Sephadex G-200. The enzyme was purified 278.5-fold and the activity recovery 17.8% percent was obtained. Studies on the properties of the Cholinesterase showed that the optimum temperature was 37℃ and the optimum pH was between 7.5～8.0. The enzyme would be inhibited by excess butyryl-thiocholine iodide.

Key words: Cholinesterase, duck serum, salt out, ion-exchang chromatography, gel filtration

LIU Chang, CHEN Fu-Sheng, LI Shu-Qian, LU Lei, XING Shu-Jie. Purification of Cholinesterase from Duck Serum[J]. FOOD SCIENCE, 2005, 26(4): 91-94.

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Purification of Cholinesterase from Duck Serum

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