樱桃谷鸭胸肉脂肪氧合酶的分离纯化及其酶学特性研究  

Purification and Partial Characterization of Lipoxygenase in Cherry-valley Duck Breast Muscle

作　　者：何立超[1] 赵见营[2] 田甜[2] 章建浩[2] 

机构地区：[1]华中农业大学楚天学院,食品与生物科技学院,湖北武汉430205 [2]国家肉品质量安全控制工程技术研究中心,教育部肉品加工与质量控制重点实验室,农业部农畜产品加工与质量控制重点开放实验室,南京农业大学食品科技学院

出　　处：《食品科学》2013年第7期166-170,共5页Food Science

基　　金："十二五"国家科技支撑计划项目(2012BAD28B01);国家公益性行业(农业)科研专项经费项目(201303082-2);江苏高校优势学科建设工程资助项目

摘　　要：用硫酸铵分级沉淀和DEAE-Sepharose柱层析法分离纯化樱桃谷鸭胸肉中脂肪氧合酶(lipoxygenase,LOX),同时对酶学性质进行研究。结果显示:在DEAE-Sepharose柱层析时,当NaCl洗脱浓度在0.3～0.35mmol/L时,LOX被分离出,LOX经过分离纯化后其纯化倍数可达到54.3,SDS-PAGE电泳显示其分子质量约为96kD;粗酶和纯酶性质略有不同;以亚油酸为底物,粗酶和纯酶的最适底物浓度分别为6.4、10mmol/L,最适反应温度分别为40、30℃,最适pH值分别是5.0、5.5;纯酶Km=1.139mmol/L、Vmax=0.07608U/min,纯酶与底物的亲和能力大于粗酶。Crude lipoxygenase （LOX） from Cherry-valley duck breast muscle was purified through 20%-40% ammonium sulfate fractionation and DEAE-Sepharose column chromatography. LOX was separated by gradient elution of DEAESepharose column with 0.3-0.35 mmol/L NaCl solution, resulting in a purification factor of 54.3. The molecular weight of the purified LOX was measured by SDS-PAGE to be 96 kD. Slight differences in enzymatic properties between the crude LOX and the purified LOX were observed. Using linoleic acid as the substrate, the optimal substrate concentrations, reaction temperatures and pH values were 6.4 mmol/L and 10 mmol/L, 40 ℃ and 30 ℃, and 5.0 and 5.5, respectively, and the Michaelis constant （Km） and maximum velocity （Vmax） for the purified LOX were 1.139 mmol/L and 0.07608 U/min, respectively. The purified LOX had a higher affinity for the substrate than the crude LOX.

关 键 词：樱桃谷鸭 脂肪氧合酶 分离纯化 酶学特性 

分 类 号：Q814.1[生物学—生物工程]