摘要
采用Sodium dodecyl sulfate(SDS)-几丁质-聚丙烯胺酰胺凝胶电泳(SDS-Chitin-PAGE)方法分析了大葱葱白(假茎)几丁质酶特性。在葱白(假茎)组织中共检测到3个几丁质酶同工酶,分别命名为CH-A、CH-B、CH-C。分析结果表明,葱白(假茎)的3种几丁质酶具有SDS抗性,β-巯基乙醇对其活性也无显著影响。在SDS-Chitin-PAGE前,样品缓冲溶液与样品蛋白粗提液结合的最适温度为24℃、时间为10～20min。大葱葱白中CH-A、CH-B的耐热温度可达70℃,CH-C的耐热温度也可达到60℃。
Allium Fistulosum L（scallion） was representatively selected to test their chitinase characteristics by the optimized SDS-Chitin-PAGE.The results showed that：Three chitinase isozymes,CH-A,CH-B and CH-C,were detected in stalk of scallion.Scallion had the very special characteristic of SDS resistance.Although β-mercaptoethanol had no significant effect on scallions.The optimal temperature and time of buffer solutions and crude enzymes were 24 ℃ and 10～20 min before SDS-Chitin-PAGE.The heat resistant temperatures of CH-A,CH-B and CH-C in scallion stalk reached 70 ℃,60 ℃,respectively.
出处
《食品科技》
CAS
北大核心
2013年第4期305-308,共4页
Food Science and Technology
基金
国家级大学生创新训练项目
国家863项目
