信阳米酒酵母金属硫蛋白的分离纯化及鉴定  

SEPARATION,PURIFICATION AND IDENTIFICATION OF METALLOTHIONEIN OF THE YEAST IN XINYANG RICE WINE

作　　者：李福荣[1] 陈坤[1] 张苏峰[1] 

机构地区：[1]信阳师范学院生命科学学院,河南信阳464000

出　　处：《河南工业大学学报（自然科学版）》2007年第4期54-56,共3页Journal of Henan University of Technology：Natural Science Edition

基　　金：河南省科技厅科技攻关资助项目(052424001)

摘　　要：从信阳米酒中分离酵母菌,经CuSO4诱导、超声波破碎酵母细胞,然后从无细胞抽提液中分离纯化Cu-MT,该MT由60个氨基酸组成,其中半胱氨酸为6.2%,相对分子质量7×103.Yeast cells separated from Xinyang rice wine were induced with CuSO4 , and fragemented by ultrasonic. After that, Cu-MT was separated and purified from cell-free extracts. The MT is consisted of 60 amino acids, the content of cystein is 6.2% , and its molecular weight is 7 × 10^3.

关 键 词：米酒酵母 金属硫蛋白 分离纯化 

分 类 号：TS201.2[轻工技术与工程—食品科学]