摘要
竹笋经加工成食品后,大量脚料被丢弃,严重浪费资源,污染环境。文中采用水抽提、硫酸铵分级沉淀、丙酮分级沉淀和CM-52离子交换层析三步法从竹笋脚料中快速提取并纯化该酶;同时对该酶部分的酶学性质(温度、pH对酶促反应的影响、酶的热稳定性、酸碱稳定性)进行了考查。结果表明经过纯化后的过氧化物酶的R z值达到2.5,纯化倍数为12倍,回收率为28%。最适反应温度为55℃,最适pH为6.8,且其温度和pH的适用范围均较宽,热稳定性和酸碱稳定性均较高的中性同工酶。这些优越的酶学性质能为竹笋脚料过氧化物酶的应用提供依据。
Lots of remnant of bamboo shoots are discarded after becoming food, not only would it waste resource but also pollute environment. A procedure for extraction and purification of bamboo shoots peroxi-dase was worked out in this study, which included following three steps： extraction in were , ammonium sulfate precipitation, acetone precipitation and CM-52 chromatography. Furthermore, some enzymology properties were studied. The results showed that the Rz value of pured POD is 2.5, Purification（fold） is 12, yield（%）is28%. And its optimum temperature and pH are 55℃ and 6.8 , respectively. The ther- mostability and stability of acid and alkali are all high. The good enzymology property supplied a reliable gist for POD＇s application.
出处
《中国野生植物资源》
2008年第1期39-42,50,共5页
Chinese Wild Plant Resources
基金
安徽省农业重点项目(91-197-01)
