FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (11): 215-218.doi: 10.7506/spkx1002-6630-201211046

• Bioengineering • Previous Articles     Next Articles

Purification and Characterization of Superoxide Dismutase from Zophobas morio L. Larvae

ZHANG Jian-xin,LIU Na,HE Gui-mei,GUO Qian   

  1. (College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China)
  • Online:2012-06-15 Published:2012-07-27

Abstract: Objective: To explore the purification and properties of superoxidae dismutase (SOD) from Zophobas morio L. larvae. Methods: SOD were obtained from Zophobas morio L. larvae by salting-out, DEAE-Sepharose FF column chromatography and Sephadex G-75 column chromatography. SDS-PAGE was used to determine its molecular weight and atomic absorption spectrometer was used to identify it types. Results: SOD with highly specific activity was obtained. The purification factor was 68.54. The purified SOD was identified as Cu, Zn-SOD with molecular weight of 37.30 kD. It had an absorption peak at 278 nm and good stability. Its optimal temperature and pH were 40 ℃ and 6.0, respectively. Its high sensitivity to H2O2 and β-mercaptoethanol was found , while a mixture of CHCl3 and CH3CH2OH (3:5, V/V) had little effect on its activity. Conclusion: The SOD extracted from Zophobas morio L.larvae has high enzymatic activity, stability and application potential.

Key words: Zophobas morio L., SOD, purification, characterization

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