海胆黄蛋白酶的粗酶性质研究  

The Enzymology Properties of Sea Urchin Gonad Protease

作　　者：田鑫[1] 张莉莉[1] 姜晓明[1] 薛勇[1] 薛长湖[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,青岛266003

出　　处：《食品工业》2013年第9期128-130,共3页The Food Industry

基　　金："泰山学者"建设工程专项经费;长江学者和创新团队发展计划资助

摘　　要：采用生化方法和电泳技术对海胆黄蛋白酶的性质进行了研究,分别观察了pH、温度、蛋白酶抑制剂和金属离子对蛋白酶活性的影响。试验结果表明,粗酶中含有3种蛋白酶,其最适pH分别为2.0,3.0和5.5。其中最适pH为2.0和3.0的酶能被PMSF抑制,推测为类丝氨酸蛋白酶,热稳定性较差;最适pH为5.5的酶能被EDTA抑制,是一种金属蛋白酶,具有较强的热稳定性。The characteristics of the proteases extracted from the gonad of sea urchin by biochemical and electrophoretic techniques, and the influence ofpH, temperature, protease inhibitors and metal ions on their activities were studied. The result showed that there were three acidic proteases in the gonad with optimal activities at pH 2.0, 3.0 and 5.5 respectively. Further investigations showed that the proteases with optimal activities at 2.0 and 3.0 could be inhibited by PMSF, which were inferred to be serine protease with a poor thermal stability. The protease with optimal activities at pH 5.5 was confirmed to be a metalloproteinase with a strong thermal stability.

关 键 词：海胆黄 蛋白酶 酶学性质 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]