期刊文献+

鲜切荸荠类黄酮3’-羟化酶分离纯化及其动力学性质 被引量:7

Isolation,Purification and Characterization of Flavonoid 3'-Hydroxylase from Fresh-Cut Chinese Wate Chestnut
下载PDF
导出
摘要 以鲜切荸荠为材料,通过p H 7.5 Tris-HCl缓冲液浸提得到类黄酮3’-羟化酶(flavonoid 3′-hydroxylase,F3’H)粗酶液,然后采用硫酸铵分级沉淀、透析、二乙氨乙基(dicthylaminoethyl,DEAE)-纤维素离子交换层析及Sephadex G-100凝胶过滤层析进行分离纯化,最终所得纯化酶的纯化倍数达到14.01,比活力提高到478.49 U/mg,回收率为6.38%。通过十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate-polyacrylamide gel electrophoresis,SDS-PAGE)进行纯度鉴定,已达到电泳纯,测定得到其分子质量约为53.09 k D。纯化酶F3′H的最适温度为30℃,最适p H值为7.5;以柚皮素作为底物,测得该酶的米氏常数(K_m)为1.08 mmol/L,最大反应速率(v_(max))为416.67 U/(min·m L);对于酶活性,高浓度的Na+表现出微弱的抑制作用,Ca^(2+)和柠檬酸具有强烈的抑制作用,而Fe^(2+)、Mg^(2+)、NADPH和VC却表现出强烈的激活作用。 Crude flavonoid3'-hydroxylase(F3'H)from fresh-cut Chinese water chestnut was extracted by Tris-HCl buffer(pH7.5),and then isolated and purified successively by ammonium sulfate precipitation,dialysis,DEAE-cellulose ionexchange column chromatography and Sephardi G-100gel filtration chromatography.After purification,the enzyme was finally purified14.01folds with a specific activity of478.49U/mg and a protein yield of6.38%.The purified enzyme showed a single protein band with a molecular mass of about53.09kD as estimated via sodium dodecyl sulfate polyacrylamide gel electrophoresis(SDS-PAGE).Further enzymatic characterization showed that the purified enzyme activity attained its maximal value at30℃and pH7.5,and had a Km and vmax of1.08mmol/L and416.67U/(min·mL),respectively,using naringein as the substrate.The flavonoid3′-hydroxylase activity was slightly inhibited by Ca2+and citric acid and strongly inhibited by Na+.However,Fe2+,Mg2+,NADPH and ascorbic acid strongly activated its activity.
作者 何凤平 潘永贵 张伟敏 HE Fengping;PAN Yonggui;ZHANG Weimin(College of Food Science and Technology, Hainan University, Haikou 570228, China)
出处 《食品科学》 EI CAS CSCD 北大核心 2017年第8期17-23,共7页 Food Science
基金 国家自然科学基金地区科学基金项目(31360414)
关键词 鲜切荸荠 类黄酮3′-羟化酶 分离纯化 动力学性质 fresh-cut Chinese water chestnut flavonoid 3′-hydroxylase isolation and purification enzymatic characterization
  • 相关文献

参考文献5

二级参考文献35

  • 1程水源,王燕,李俊凯,费永俊,朱桂才.内源激素含量与银杏叶中类黄酮含量的关系[J].林业科学,2004,40(6):45-49. 被引量:13
  • 2王海滨.类胡萝卜素的紫外可见光谱特性及其应用[J].武汉工业学院学报,2004,23(4):10-13. 被引量:23
  • 3程水源,陈昆松,杜何为,许文平.银杏RNA的提取[J].果树学报,2005,22(4):428-429. 被引量:33
  • 4徐伟丽,赵国华,李洪军,陈宗道,余帮兵,向瑞玺.茎用芥菜芥子苷酶的特性研究[J].中国食品学报,2006,6(2):41-45. 被引量:9
  • 5李颖畅,宣景宏,孟宪军.蓝莓果中花色素苷的研究进展[J].食品研究与开发,2007,28(1):178-181. 被引量:44
  • 6PESSINA A, THOMAS R M, PALMIERI S, et al. An improved method for the purification ofmyrosinase and its physico-chemical characterization [J]. Arch Biochem Biophys, 1990, 280(2): 383-389.
  • 7LI X, KUSHAD M M. Purification and characterization of myrosinase from horseradish (Armoracia rusticana) roots[J]. Plant Physiol Biochem, 2005, 43:503-511.
  • 8OZAWA Y, UDA Y, OHSHIMA T, et al. Formation of yellow pigment by the reaction of 4-methylthio-3-butenyl isoeyanate with L-aseorbic acid and some dihydroxyphenolic eoumpounds[J]. Agrie Biol Chem, 1990a, 54(3): 605-611.
  • 9KIM M R, RHEE H S. Decrease of pungency in "Radish Kimehi" during fermentation[J]. J Food Sci, 1993, 58: 128-130; 137.
  • 10OHTSURU M, HATA T. Studies on the activation mechanism of the myrosinase by L-ascorbic acid[J]. Agric Biol Chem, 1973, 37(8): 1971- 1972.

共引文献46

同被引文献73

引证文献7

二级引证文献25

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部