豆壳过氧化物酶几种提取方法的比较研究  

Comparative study on some extraction methods for soybean shell peroxidase

作　　者：王志兵[1] 赵杨[1] 邱志举 赵立冬 邱芳萍[1] 

机构地区：[1]长春工业大学化学与生命科学学院,吉林长春130012 [2]安图县农垦特产服务总站,吉林安图133600 [3]阜新市科学技术局,辽宁阜新123000

出　　处：《食品工业科技》2010年第9期182-184,共3页Science and Technology of Food Industry

基　　金：长春工业大学科学研究发展基金(2008A15)

摘　　要：目的:提高豆壳过氧化物酶酶活力和提取率。方法:对超声波提取法、高压脉冲电场提取法和机械匀浆法提取豆壳过氧化物酶进行比较,研究乙醇沉淀法、丙酮沉淀法和盐析法分离豆壳过氧化物酶的效果。结果:超声波法提取的酶活力远高于高压脉冲电场提取法和机械匀浆法,酶比活力和提取率分别达到7·03U/mg和20·59%,提取效果最佳,其最佳提取温度为35℃,pH为5·2。结论:超声波法和盐析法适用于豆壳过氧化物酶的提取和分离。Objective：In order to improve the enzyme activity and extraction efficiency of soybean shell peroxidase.Methods：Three kinds of methods of extracting SSP（ultrasonic extraction,high pulses electric field extraction and mechanical homogenate method）were introduced,and the separation effect of SSP of ethanol precipitation,acetone precipitation and salting-out were studied.Results：The enzyme obtained by ultrasonic extraction method was the best,the enzyme activity was much higher than the high pulses electric field extraction and mechanical homogenate method,the enzymatic specific activity was 7.03U/mg,the extraction efficiency was 20.59%.The optimum extraction temperature was 35℃,the optimum pH was 5.2.Conclusions：Ultrasonic extraction method and salting-out method were suitable for extraction and separation of SSP.

关 键 词：豆壳 过氧化物酶 超声波提取 盐析 

分 类 号：Q554.6[生物学—生物化学]