| 蒜氨酸酶粗提液的特性 |
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| 引用本文： | 王丹,杨雪飞.蒜氨酸酶粗提液的特性[J].安徽农业科学,2006,34(20):5210-5211,5234. |
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| 作者姓名： | 王丹 杨雪飞 |
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| 作者单位： | 巢湖职业技术学院,安徽,巢湖,238000;合肥工业大学生物与食品工程学院,安徽,合肥,230009 |
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| 摘 要： | 以安徽舒城大蒜为材料,采用离心、盐析、透析等方法从大蒜匀浆中提取蒜氨酸酶粗提液,以L-半胱氨酸亚砜为底物研究蒜氨酸酶的特性及最佳反应条件。结果表明,离心、盐析、透析纯化的蒜氨酸酶的比活分别为粗提时的2.519,3.497,3.703倍。该粗酶液的最适pH值为6.4,最适温度为30℃。当底物浓度低于3μmol/ml时表现为一级反应;当底物浓度在3～5μmol/ml时表现为混合级反应;当底物浓度大于5μmol/ml时属于零级反应。Zn2+、Ca2+、Fe2+可以提高蒜氨酸酶活性170%～200%;EDTA可以提高20%;Cu2+抑制45%。
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| 关 键 词： | 蒜氨酸酶 粗提液 酶学特性 |
| 文章编号： | 0517-6611（2006）20-5210-02 |
| 收稿时间： | 2006-04-20 |
| 修稿时间： | 2006-04-20 |
Characterization of Crude Preparation of Alliinase from Garlic(Allium sativum) |
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| WANG Dan ,et al.Characterization of Crude Preparation of Alliinase from Garlic(Allium sativum)[J].Journal of Anhui Agricultural Sciences,2006,34(20):5210-5211,5234. |
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| Authors: | WANG Dan |
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| Institution: | Chaohu Vocational and Technical College, Chaohu, Anhui 238000 |
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| Abstract: | Alliinase is a kind of enzyme presenting in garlic tissue that degraded alliin to allicin.The investigation of alliinase characteristics may help to improve the transformation rate of allicin.In this study,the alliinase crude preparation was obtained through the way of centrifuged,(NH4) 2SO4 fraction and dialyse.Its optimum reactive conditions and characterization of alliinase based on the substrate of L-cystein sulfoxide were investigated.The results indicated that allinase could be purified for 2.519,3.497,3.703-fold in centrifuged,(NH4) 2SO4 fraction and dialyzed.The optimum pH was 6.4 and the optimum temperature was 30 ℃.The action was first order reaction when substrate concentration of L-cystein sulfoxide was below 3 μmol/ml;the action was mixed order reaction when substrate concentration was between 3 μmol/ml and 5 μmol/ml and the action was zero order reaction when substrate concentration was over 5 μmol/ml.It was also found that Zn2+,Ca2+and Fe2+ could increase alliinase activity of 170 %～200 %,while Cu2+ inhibited its activity of 45 %. |
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| Keywords: | Alliinase Purification Characteristics |
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