FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (10): 192-195.

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Study on Extraction and Physical-chemical Properties of Superoxide Dismutase from Honeybee Pupae

 ZHANG  Hai-Sheng, CHEN  Jin-Ping, WU  Qiao-Li, CHEN  Lei   

  1. 1.Department of Food Engineering, Shaanxi Normal University, Xi’an 710062, China; 2.School of Chemistry and Materials Science, Shaanxi Normal University, Xi’an 710062, China; 3.College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China
  • Online:2007-10-15 Published:2011-11-22

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Abstract: The extraction technology and physical-chemical properties of honeybee pupae SOD were studied in this research. The results showed that SOD could be effectively extracted from honeybee pupae with phosphate buffer and the optimum extraction technology was showed as following: the pH of phosphate buffer pH7.6, the extraction time 4 h, at room temperature, the heating temperature 55 ℃, and heating time 20 min.With this technology, the activity of honeybee pupae SOD was 110.41 U/mg pro. The optimum temperature of honeybee pupae SOD ranged from 40 ℃ to 60 ℃ and the optimum pH scope was pH7. 0～9.0. Potassuim cyanide and H2O2 were the inhibitor of honeybee pupae SOD and they could effectively prevent SOD activity.

Key words: honeybee pupae, SOD, extraction, physical-chemical property