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中国农学通报

中国农学通报 ›› 2012, Vol. 28 ›› Issue (33): 214-217.

所属专题： 生物技术

• 生物技术科学 • 上一篇    下一篇

枣尺蠖多酚氧化酶的提取及酶学特性

刘春英 李方正   

  • 收稿日期:2012-05-14 修回日期:2012-06-25 出版日期:2012-11-25 发布日期:2012-11-25
  • 基金资助:

    雌二醇对输卵管上皮细胞钙网蛋白表达的影响及调控的信号途径

Extraction and Enzymological Characteristics of Polyphenol Oxidase from Sucra jujube chu

  • Received:2012-05-14 Revised:2012-06-25 Online:2012-11-25 Published:2012-11-25

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摘要：

为了给治理枣尺蠖生物制剂的研发提供一定的理论基础。以枣尺蠖为试验材料，提取其发育过程中起重要作用的多酚氧化酶，进行了酶学特性的研究。结果表明：枣尺蠖多酚氧化酶用40%饱和度硫酸铵进行盐析效果最好，纯化倍数可达5.8倍。且在酶促反应过程中，底物为10 mmol/L的邻苯二酚时，不会发生底物限速行为。多酚氧化酶在pH 7.0，37℃时活性最高。多酚氧化酶热稳定性较差，随着保温时间的延长酶活力下降。70℃时将该酶保温9 min，酶就趋于完全失活。

关键词: 可持续发展, 可持续发展

Abstract:

For research and development of biological agents, polyphenol oxidase (PPO) was extracted from Sucra jujube chu and the properties of PPO were studied. The results indicated that the 5.8-fold purification was achieved when the crude enzyme was treated with 40% saturated (NH4)2SO4. The substrate, 10 mmol/L of catechol couldn’t limit enzymatic reaction speed in the enzyme reaction. The results also reported the optimum pH was 7.0 and the best temperature was 37℃ for the tested PPO. At the same time, PPO from Sucra jujube chu couldn’t withstand the high temperatures and PPO activity would reduce along with time extension. PPO would be inactive completely after incubation in the temperature of 70℃ for 9 min.

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