冬瓜蛋白酶的分离纯化及其部分性质研究(英文)  

Purification and Characterization of a Protease from the Sarcocarp of Benincasa hispida[L.] Lam

作　　者：孔令营[1] 杜桂彩[1] 郭道森[1] 李荣贵[1] 

机构地区：[1]青岛大学生物系,青岛266071

出　　处：《天然产物研究与开发》2010年第2期268-273,共6页Natural Product Research and Development

摘　　要：冬瓜的果肉中发现了丰富的蛋白水解酶。用硫酸铵将冬瓜果肉汁分级盐析,得到粗酶液。再经DEAE-Sepharose FF离子交换层析和Superdex-75柱层析等步骤得到一种电泳纯的冬瓜蛋白酶。SDS-PAGE测得其分子量为64 kDa。以酪蛋白做底物时,该酶的最适反应温度为70℃,最适作用pH为6.5,在pH4.5～10.5,40～70℃范围内较稳定。PMSF强烈抑制该蛋白酶的活性。另外,Hg2 +对该酶有强烈的抑制作用,Mn2+离子对其有保护作用,Zn2+、Ca2+和Cu2+等离子对其活性没有影响。In order to investigate the proteases in Benincasa hispida [L.] Lam that might be used for medical and food industry,a protease was purified and its characteristics were studied.A novel protease was purified from the sarcocarp of B.hispida to electrophoretic homogeneity by three purification steps:ammonium sulfate precipitation,chromatography on DEAE-Sepharose FF column followed by chromatography on a Superdex-75 column.The molecular weight was determined by SDS-PAGE,and caseinolytic activity was used for a...

关 键 词：冬瓜 蛋白酶 纯化 性质 

分 类 号：R284.2[医药卫生—中药学]