摘要
对猪血中SOD纯化工艺及SOD抗氧化性进行研究。采用两次丙酮沉淀法和热处理工艺提纯SOD。热处理对SOD酶活力的影响表明:在60℃下处理15min、SOD酶活力最大,SOD比活力达到4000单位以上;紫外吸收和SDS—聚丙烯酰胺凝胶电泳法分析表明:所提取物为SOD,纯度较高,可作为一般的工业原料。所提取的SOD对新鲜苹果块和冷榨芝麻油具有很好的抗氧化效果。
In this paper, it was discussed on both process for preparation of SOD from porcine blood and its application in sesame oil and fresh apple. SOD was purified by heat treatment combined double precipitation treatment with acetone. Then the effects of heat time and temperature on SOD activity were investigated. The optimum condition was that, heat time was 15 min and heat temperature was 60℃. SOD activity reached 4,000 units by the present method. The extraction was determined by the analysis of UV -Vis spectrum and SDS -PAGE. Among all the tested antioxidants, SOD was the most effective antioxidant for flesh apple and cold -pressed sesame oil under the same conditions.
出处
《肉类工业》
2010年第1期33-35,39,共4页
Meat Industry
关键词
SOD
制备
二次丙酮-热处理法
酶活性
抗氧化性
SOD
preparation
double precipitation with acetone - combined heat treatment
enzymeactivity
antioxidant
