大豆过氧化物酶的提取与分离纯化研究  

Study on Extraction and Purification of Soybean Peroxidase

作　　者：刘力 Liu Li(Food Laboratory,Wuhan Huajian Testing Technology Co.,Ltd.,Wuhan,Hubei 430223,China)

机构地区：[1]武汉华测检测技术有限公司食品实验室,湖北武汉430223

出　　处：《绿色科技》2018年第16期256-258,262,共4页Journal of Green Science and Technology

摘　　要：利用超声辅助法提取大豆过氧化物酶(POD酶),对大豆不同部位POD酶含量进行了比较,采用硫酸铵-丙酮沉淀法对POD酶进行了分离纯化,结果得到的大豆胚芽POD酶的比活力是豆壳POD酶的2.61倍,较豆壳而言大豆胚芽为POD酶提取的最佳原料。经硫酸铵沉淀、丙酮沉淀和硫酸锌除杂后,大豆POD酶活力为13765.00U/mL,蛋白质浓度为3.11mg/mL,酶的比活力为4432.52U/mg,Rz值1.59,且纯化倍数达38.30。同时,经SDS-PAGE电泳分析后,可推断出该大豆POD酶的分子量大约在65~95kb之间,且只出现了一个条带,可看出纯化效果较好。Soybean peroxidase （POD enzyme） was extracted by ultrasonic assisted method. The content of Pod enzyme in different parts of soybean was compared. The POD enzyme was separated and purified by ammonium sulfate--acetone precipitation. The activity of POD enzyme in soybean germ is 2.61 times of POD enzyme, and the best raw material for POD enzyme extraction is soybean germ. After ammonium sulfate precipitation, acetone precipitation and zinc sulfate impurity, soybean pod activity was 13765.00u/ml; the protein concentration was 3.11mg/ml; the activity of enzyme was 4432.52u/mg; the Rz value was 1.59; the purified multiple was 38.30. At the same time, after SDS--PAGE electrophoresis analysis, the molecular weight of the soybean pod enzyme was estimated to be between 65kb and 95kb. Only one stripe was found, which showed that the purification effect was better.

关 键 词：过氧化物酶 提取 分离纯化 

分 类 号：Q814[生物学—生物工程]