绿豆芽中SOD的分离纯化、固定化及性质研究  

The Research on Isolation and Purification,Immobilization and Character of Mung Bean Sprouts SOD

作　　者：梁丽琴[1] 程琳[1] 李继变[1] 段江燕[1] 

机构地区：[1]山西师范大学生命科学学院,山西临汾041004

出　　处：《食品研究与开发》2014年第5期27-30,共4页Food Research and Development

基　　金：山西师范大学校自然科学基金(NO.YZ07006)

摘　　要：为降低SOD生产成本,提高其稳定性及其重复利用率,选用绿豆芽为材料,对SOD进行分离纯化,固定化及性质研究。结果表明,用0.05 mol/L pH7.8磷酸缓冲液(含0.1 mol/L MEDTA)提取SOD,40%饱和度的硫酸铵去除杂蛋白、80%饱和度的硫酸铵沉淀SOD,DEAE-纤维素-柱层析纯化,SOD的纯度可达4.662×10-5 kat/mg蛋白,总酶活回收率达43.7%,纯化倍数达26.4;包埋剂聚丙烯酰胺凝胶的浓度为22.5%时,固定化酶的结合效率为87.0%,固定化酶的活力回收率为80.9%;H2O2和KCN对SOD的活力抑制表明,绿豆芽SOD为Cu、Zn-SOD。PAGE电泳图谱显示绿豆芽Cu、Zn-SOD由2个亚基组成。本研究结果将为绿豆芽SOD的开发利用提供理论参考。In order to reduce production costs and improve stability and utilization, the mung bean sprouts were selected as tested materials and SOD purified through ammonium sulfate frationation and DEAE-cellulose chromatography was immobilized. The results showed that after extracted with 0.05 mol/L pH7.8 PBS （containing 0.1 mol/L MEDTA）, removed other protein with ammonium sulfate of 40 % saturation, precipitated with ammonium sulfate of 80%saturation and purified with DEAE-cellulose chromatography, the putrity of SOD was 4.662 ×10-5 kat/mg protein, the total recovery rate of enzyme activity was 43.7%and the purification times was 26.4. When the concentration of polyacrylamide was 22.5 %, the combination efficiency of the immobilized enzyme was 87.0 %, and the total recovery rate of immobilized enzyme activity was 80.9 %. The results of enzyme activity inhibition by H2O2 and KCN showed that mung bean sprouts SOD was Cu, Zn-SOD. PAGE electrophoresis results showed that mung bean sprouts Cu,Zn-SOD Comprised two subunits. The study results will lay the foundation for exploiting mung bean sprouts SOD.

关 键 词：绿豆芽 分离纯化 固定化 性质 

分 类 号：TQ914.1[化学工程]