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HW236-5发酵产品——纳豆激酶的酶学特性研究 预览

Research of enzymology characteristics of natto kinase
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摘要 本次试验所用纳豆激酶是由本所分离并命名的HW236-5纳豆芽孢杆菌,发酵大豆经提取分离获得,主要对纳豆激酶的酶学特性进行研究。采用SDS-PAGE法以及Zeta电位法分别测得纳豆激酶的分子量为28kDa,等电点为8.58,纳豆激酶的酶活为62520U/g。纳豆激酶在不同的加热温度时,温度越高,其酶活越低。NaCl在浓度低于1.35mol/L时,对纳豆激酶的酶活起到促进作用,但是高于此浓度时,纳豆激酶的酶活明显受到了抑制。 The main study of this experiment focuses on enzymology characteristics of natto kinase, by use of Bacillus natto HW236- 5 isolated and named by Institute of Microbiology. Bacillus natto HW236- 5 was obtained from extraction and separation of fermented soybean.By methods of SDS- PAGE and Zeta Potentiometry, it respectively measured that the molecular weight of natto kinase is 28 k Da, isoelectric point is 8.58,enzyme activity of natto kinase is 62520 U/g. When natto kinase is in different temperature, it finds out that the higher is the temperature, the lower is its enzyme activity. When Na Cl concentration is lower than 1.35 mol/L, it plays promoting effects on enzyme activity of natto kinase. On the contrary, it is higher than 1.35 mol/L, the enzyme activity of natto kinas is inhibited.
作者 孙建华 曲晓军 王金英 于冲 夏海华 原韬 潘钰 姜宏宇 于丽萍 SUN Jian-Hua;QIU Xiao-jun;WANG Jin-Ying;YU Chong;XIA Hai-Hua;YUAN Tao;PAN Yu;JIANG Hong-Yu;YU Li-Ping ( 1.Iistitute of Microbiology,Heilongjiang Academy of ciences,Harbin 150010,China; 2.Iistitute of Advanced Technology,Heilongjiang Academy of Sciences,Haerbin 150020,China)
出处 《黑龙江科学》 2016年第1期4-7,共4页
基金 兼具整肠、调脂及调节免疫力的纳豆软胶囊保健食品的研制(KY14BSJH07)
关键词 HW236-5纳豆芽孢杆菌 纳豆 纳豆激酶 Bacillus natto HW236-5 Natto Nattokinase
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