2种不同来源的黑牛肝菌SOD酶活稳定性研究  

Study on the Stability of SOD Activity of Phlebopus Portentous from Two Different Sources

作　　者：方亮[1,2] 付圣麟 苏广林 林建添 詹颖馨 欧小云 刘斌 FANG Liang;FU Shenglin;SU Guanglin;LIN Jiantian;ZHAN Yingxin;OU Xiaoyun;LIU Bin(Institute of Edible Fungi,Guangxi University,Nanning 530005,China;Institute of Applied Microbiology,College of Agriculture,Guangxi University,Nanning 530005,China)

机构地区：[1]广西大学食用菌研究所,广西南宁530005 [2]广西大学农学院应用微生物研究所,广西南宁530005

出　　处：《现代食品》2022年第1期174-176,187,共4页Modern Food

摘　　要：本研究分别对野生种PH-16与栽培种PH-20黑牛肝菌进行SOD酶活稳定性研究,通过SOD酶对H2O2及乙醇-氯仿的化学敏感性差异,确定SOD酶类型,以没食子酸自氧化法测定酶活,通过温度、pH以及4℃保藏时间梯度对其SOD酶稳定性进行了探究。结果表明,硫酸铵-丙酮复合沉降法,SOD酶活性最高,PH-20菌丝体蛋白含量是PH-16的1.32倍,而PH-16 SOD比活力最高可达PH-20的1.42倍。两种黑牛肝菌SOD酶活性均对H_(2)O_(2)浓度变化敏感,对乙醇-氯仿浓度变化保持活性稳定,确定SOD酶类型为Cu,Zn-SOD酶。PH-16 SOD酶最高酶活条件为pH=5.5,温度25℃,活性平均衰退速率16.2 U·mL^(-1)·d^(-1)。PH-20 SOD酶最高酶活条件为pH=6.5,温度30℃,活性平均衰退速率8.5 U·mL^(-1)·d^(-1)。The stability of SOD enzyme activity of wild species PH-16 and cultivated species PH-20 were studied in this paper,the type of SOD was identified by H_(2)O_(2) and ethanol-chloroform methods,and the enzyme activity was determined by gallic acid autoxidation method.The stability of superoxide dismutase SOD of Phlebopus portentous was studied by temperature,pH and 4℃.The results showed that compared with acetone precipitation method,the recovery rate of mycelium protein and the SOD activity were higher.The protein content of PH-20 fermentation mycelium was 1.32 times of that of PH-16,but PH-16 SOD specific activity was 1.42 times more than PH-20.The SOD enzyme activities of the two kinds of Phlebopus portentous were both sensitive to the change of H_(2)O_(2) concentration and remained stable to the change of ethanol-chloroform concentration.The SOD enzyme type was determined to be Cu,Zn-SOD enzyme.The results showed that the highest activity of PH-16 SOD was pH=5.5,temperature 25℃,and the average decline was 16.2 U·mL^(-1)·d^(-1);the highest enzyme activity of PH-20 SOD was pH=6.5,temperature 30℃,and the average decline was 8.5 U·mL^(-1)·d^(-1).

关 键 词：黑牛肝菌 SOD 酶活 稳定性 

分 类 号：S646.3[农业科学—蔬菜学]