纳豆中SOD的分离纯化及性质的研究  

Study on the Extracting and Purification Superoxide Dismutase(SOD) from the Natto

作　　者：崔明勋[1] 姜成哲[1] 李太元[1] 

机构地区：[1]延边大学农学院,吉林延吉133000

出　　处：《食品研究与开发》2011年第12期68-71,共4页Food Research and Development

基　　金：延边大学科技发展项目(2009第015号)

摘　　要：通过采用不同的溶液、pH和温度处理探讨了对SOD提取物活性的影响,采用硫酸铵沉淀法粗提,葡聚糖凝胶过柱,利用聚丙烯酰胺凝胶电泳法判定纯度。结果表明,提取时纳豆捣碎与否结果没有差异,采用缓冲液效果较好。采用50℃以上的温度处理影响酶活性,硫酸铵饱和度在65%～90%时得到较纯的酶粗提物,pH5.9的条件下有利于分离纯化,得到了分子量为3.86×104u的Fe-SOD型SOD。Through the use of different solutions,pH and temperature process of combining,tested the SOD activity.Crude SOD was extracted by the method of ammonium-sulfate precipitation,the Sephadex gel,the polyacrylamide electrophoresis to decided the purity.There was no different result purity that with or without mash,buffer solution was better.More than 50 ℃ deal with effects of the enzyme activity and ammonium-sulfate reveal the humidity at 65 %-90 % had a pure crude enzyme extraction,pH5.9 conditions conducive to the separation,purification,the molecular weight for 3.86×104 u Fe-SOD type were obtained.

关 键 词：纳豆 超氧化物歧化酶(SOD) PH 温度 

分 类 号：R284[医药卫生—中药学]