超声波对淀粉酶催化活性的影响
Effect of ultrasound on catalytic activity of amylase
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摘要: 为了探索不同参数超声波对淀粉酶活性的影响效果，将水稻淀粉酶经分级盐析初步纯化后，用DEAE-纤维素进行柱层析，层析结果分离出两个蛋白峰，第1个蛋白峰无酶活力；第2个蛋白峰有很高的酶活力，且酶活力峰与蛋白峰吻合，将此峰中蛋白成分进行聚丙烯酰胺凝胶电泳，电泳结果显示的蛋白带比粗酶的蛋白带明显减少，经柱层析后淀粉酶被纯化13．726倍，将部分纯化的淀粉酶用适宜参数的超声波处理可以使酶活力提高9．09％-33．09％。Abstract: In order to probe into the effects of ultrasound in different parameters on amylase activity, coarse amylase of rice was purified with diethylaminoethyl cellulose chromatography after being salted out with (NH_4)_2SO_4. Two single protein peaks were separated with gradient elution. The second protein component showed quite high amylase activity and the activity peak inosculated with the protein peak. The ingredient having the highest activity in the second protein peak was used to process polyacrylamide gel electrophoresis. The results showed that there were less ingredients in the purified sample than in the coarse sample. Ultrasound treatment with suitable parameters could increase the enzyme activity by 9.09%-33.09%.
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Keywords:
- amylase /
- ultrasound /
- enzymatic activity /
- purification
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