羊血凝血酶制备条件优化  

Optimization of extraction and purification conditions of ovine thrombin from sheep blood

作　　者：祝霞[1] 韩舜愈[1] 杜娜[1] 付文力[2] 牛黎莉[1] 王婧[1] 盛文军[1] 杨学山[2] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [2]甘肃农业大学生命科学技术学院,甘肃兰州730070

出　　处：《食品工业科技》2014年第5期213-215,220,共4页Science and Technology of Food Industry

基　　金：甘肃省农业生物技术研究与应用开发项目(GNSW-2010-03)

摘　　要：以羊血为试材,凝血酶比活力为指标,在凝血酶原沉淀pH、激活时间、激活温度、Ca2+浓度等单因素实验基础上,采用正交实验优化羊血凝血酶制备条件。结果表明,参试因子对凝血酶比活力影响大小顺序为pH、激活温度、Ca2+浓度和激活时间,最佳工艺条件为:pH5.2、激活时间2.5h、激活温度30℃、Ca2+浓度0.1mol/L。在此条件下,分离纯化的凝血酶比活力达268.3U/mg。Sheep blood as the research material,the ovine thrombin was extracted from it by adsorption method.The main factors that influence the specific activity of ovine thrombin were researched by single factor and orthogonal tests.The results showed that the influencing sequence from significant to common was pH, activation temperature, concentrations of Ca2＋ and activation time,and the final optimal parameters were pH 5.2,activation time was 2.5h, activation temperature was 30℃ and concentrations of Ca2＋ was 0.1mol/L.Under these conditions, the specific activity of anticoagulant blood plasma was 268.3U/mg.

关 键 词：血浆 凝血酶 激活 比活力 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]