不同纳豆产品纳豆激酶纤溶活性的比较

Comparison of Fibrinolytic Activity of Nattokinase from Different Kinds of Natto

本研究对不同品牌纳豆产品的纳豆激酶的纤溶活性进行了比较,并检测了纳豆激酶的pH稳定性和热稳定性.在实验室条件下,通过盐析法浸提、硫酸铵分级沉淀,从纳豆中提取纳豆激酶,通过建立琼脂糖—纤维蛋白板对样品进行点样试验,测其纤溶活性并比较.结果表明,美屋大粒纳豆和美屋黑粒纳豆的纳豆激酶纤溶活性较高;纳豆激酶的纤溶活性最适pH为8,当pH<5时,纳豆激酶失去活性;纳豆激酶在40℃以下时活性稳定,超过70℃,酶活力显著下降.

This paper focus on the comparison of fibrinolytic activity of nattokinase extracted from different kinds of natto products and detection of pH stability and thermal stability. Under laboratory conditions, Nattokinase was extracted from natto products by salting out method and ammonium sulfate fractionation precipitation. The fibrinolytic activity of nattokinase was compared through by agarfibrin plate method. Results indicated that nattokinases extracted from Meiwu big and Meiwu black natto show the higher fibrinolytic activity with an optimal pH value of 8 and an optimal temperature of40℃. Nattokinases become inactive when the pH value below 5 and the activity decreased considerably when the solution temperatures above 70℃.