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重组过氧化氢酶与一种商品过氧化氢酶的性质比较 被引量：1

Comparison between Recombinant Catalase and Commercial Catalae
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摘要 将重组过氧化氢酶和市售一种商品过氧化氢酶的性质进行了比较 .重组酶的最适温度为70℃ ,某商品过氧化氢酶的最适温度为 4 0℃ ;与这种商品过氧化氢酶相比 ,重组酶的热稳定性更好 .重组过氧化氢酶和这种商品过氧化氢酶的最适 pH都是 7.0 ;重组酶和这种商品过氧化氢酶在pH 3～ 8的范围内均较为稳定 ;重组酶在室温放置 1个月后酶活力基本保持不变 ,而此种商品过氧化氢酶活力损失约 70 % ;金属离子对重组酶和这种商品过氧化氢酶都有抑制作用 ,抑制程度有所不同 ;EDTA抑制这种商品过氧化氢酶的活性 。 The properties of recombinant catalase and commercial catalase were compared. The optimum temperature of recombinant catalase and commercial catalase were 70 ℃ and 40 ℃, respectively; the recombinant catalase was more stable than commercial catalase under high temperature circumstance. The optimum pH of both catalases was 7.0. Both catalases were stable at pH range 3～8. The activity of recombinant catalase didn't lose for a month at room temprature, while that of commercial catalase lost 70%. Both enzymes were strongly inhibited by many metal ions, The commercial catalase was inhibited by EDTA, while no affect was found on the recombinant catalase.
作者 王凡强 王正祥 刘吉泉 诸葛健
机构地区 江南大学工业生物技术教育部重点实验室
出处 《食品与生物技术学报》 CAS CSCD 北大核心 2002年第1期58-61,66,共5页 Journal of Food Science and Biotechnology
关键词 过氧化氢酶 性质 重组酶 热稳定性 Catalase recombinant property
分类号 O629 [理学—有机化学]
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参考文献6

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二级参考文献1

  • 1王萃文，食品科学，1987年，1期，53页

共引文献12

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食品与生物技术学报
2002年 第1期

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