壳聚糖絮凝法纯化蒜氨酸酶  

Studies on the Flocculation Conditions of Alliinase

作　　者：王晓政[1] 董家美[2] 

机构地区：[1]内蒙古农业大学职业技术学院,包头014009 [2]天津科技大学,天津300457

出　　处：《食品工业》2016年第10期69-71,共3页The Food Industry

摘　　要：试验以大蒜植株中蒜氨酸酶为对象,研究其壳聚糖纯化条件。以酶活性为指标,通过单因素试验和正交试验研究了壳聚糖絮凝条件对蒜氨酸酶纯化效果的影响。结果表明,壳聚糖最佳絮凝条件为壳聚糖质量浓度20 mg/L、酶液蛋白质质量浓度0.5 mg/mL、搅拌温度10℃、pH 7、搅拌速度200 r/min,搅拌时间10 min。壳聚糖絮凝法可以用于纯化蒜氨酸酶。The purpose was to establish a method for extracting and purifying alliinase from garlic plant. The extracting and purification method was determined by single factor and orthogonal experiments. The results indicated that the best flocculation conditions： 20 mg/L chitosan, 0.5 mg/mL protein concentration of allinase, stirring with the speed of 200 r/min for 10 min at 10 ℃, and pH 7. Flocculation of chitosan could be applied in purification of allinase.

关 键 词：蒜氨酸酶 壳聚糖 纯化 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]