摘要
纳豆激酶(Nattokinase,NK),具有很强的溶血栓作用,它是一种在纳豆发酵中由纳豆杆菌(Bacil-lusnatto)或纳豆枯草杆菌(Bacillussubtilisnato)产生的丝氨酸蛋白酶。用胃蛋白酶作为修饰剂,对纳豆激酶进行水解切割,可使纳豆激酶暴露更多的底物结合部位,从而使得酶活性增加。实验得到了最佳修饰条件:修饰pH为6.5、修饰温度为39℃、修饰作用时间为8h。通过修饰,NK的活性可提高6倍。
Nattokinase, expected to be the new thrombolytic medicine or a new health care food, was found to be a strong fibrinolytic enzyme. It was a ser-proteinase that was produced by bacillus natto or bacillus subtilis natto through fermentation in natto soybean. We used pepsin as modificated dissolvent to modificate and excision nottokinase, It hydrolyzed nattokinase and made its substrate-bond-site expose more in order to improve activity, The condition of modification showed that the optimum pH and temperature were pH6.5 and 39℃, time is 8h. And we discover the results improve 6 times that nattokinase is more stable an endurable acid.
出处
《食品科技》
CAS
北大核心
2005年第7期19-21,共3页
Food Science and Technology
关键词
纳豆激酶
化学修饰
胃蛋白酶
nattokinase（NK）
chemical modification
pepsin
