笋壳过氧化物酶提纯及综合利用的研究

Studies on the Purification of Peroxidase from Banboo shell and Its Applications

采用挥发性酸和碱调节鲜笋壳压榨液 pH值 ,分别获得无盐Fraction Ⅰ和fraction Ⅱ ;其压榨后的蒲渣作为造纸原料和栽培食用菌的基质 ;对分离Fraction Ⅰ和Fraction Ⅱ后的汁液 ,加入Fe2 +并超滤浓缩 ,经硫酸铵盐析和丙酮分级后 ,进行CM 2 2纤维素离子交换柱层析 ,以 pH5 .2乙酸钠分级洗脱 ,获得RZ为 3 .0以上的高纯竹笋过氧氧化物酶。揭示了竹笋加工成罐头食品后其尾料通过系统生化工程处理 ,获得系列产品的途径 ,减少了生产成本和环境污染 ,提高了主产品附加值 ,具有生态、经济和社会效益。

Using volatile acid and alkali to regulate the pH of pressed juice from bamboo shell,saltless Fraction Ⅰand Fraction Ⅱwere got separately.the residue of squeezed banboo shell was used as paper making material and medium for cultivation mushroom.Byadding Fe 2+ into the residuary Juice after extracting Fraction Ⅰ and Fraciion Ⅱ,ultrafiltrating,concertrating,salting out by ammonium sulphate,fractional precipitating with acetone passing CM 22 cellulose ion exchange chromatography column,stepwise eluting with pH5.2 NaAC,the highpure bamboo shell peroxidase,which has RZ 3.25,was got. It was brought to light that there is a way of getting a series of productios through systematic biochemistry engineering processing of residual after making bamboo shell into can. This reduced production cost and environmental pollution, increased extravalue of main production,had social ecologic and economic benefits.