摘要
目的研究不同条件下糖类对胰激肽原酶活性的稳定作用。方法测定冷藏、反复冻融、脱水和高温贮藏前后胰激肽原酶的活性变化,根据酶活性保存率,考察不同糖的稳定作用。结果在冷藏、反复冻融、脱水和高温贮藏过程中,海藻糖、乳糖、蔗糖、透明质酸以及海藻糖和透明质酸组合物均对胰激肽原酶显示了不同程度的稳定作用。结论糖类可使胰激肽原酶稳定性增强,海藻糖和透明质酸组合物作用最佳。
OBJECTIVE To investigate the effects of carbohydrates on the stabilization of pancreatic kininogenase（PKase）under various conditions. METHODS According to the activity remaining of PKase during refrigeration, repeated freeze-thawing, dehydration and hightemperature storage, the effects of carbohydrates on the stabilization of PKase were determined. RESULTS The stabilization of PKase activity was conferred by trehalose, lactose, sucrose, hyaluronic acid（HA）and the combination of trehalose and HA during refrigeration, repeated freeze-thawing, dehydration and high-temperature storage respectively. CONCLUSION The stability of PKase activity can be enhanced by carbohydrates, among which the combination of trehalose and HA was the most effective.
出处
《中国药学杂志》
CAS
CSCD
北大核心
2006年第17期1347-1350,共4页
Chinese Pharmaceutical Journal
关键词
海藻糖
透明质酸
乳糖
蔗糖
胰激肽原酶
稳定作用
trehalose
hyaluronic acid
lactose
sucrose
pancreatic kininogenase
stabilization
