【摘要】 为将发酵制备的液态己糖激酶制备成粉剂,应用于诊断试剂领域,对己糖激酶冻干保护剂进行了筛选优化;并对制得的己糖激酶干粉的酶学性质进行了研究。通过单因素试验、Plackett-Burman设计和最陡爬坡试验,以响应面分析确定其最优保护剂种类复配比例。结果表明:冻干保护剂选取蔗糖、乳糖和山梨醇效果最佳;且最优比为蔗糖4. 5%、乳糖2. 0%、山梨醇8. 0%,平均酶活保存率为78. 1%。己糖激酶干粉的最适反应温度为50℃;在45℃高温处理30 min后,仍具有60%的活力;最适反应p H为8. 0,在p H 6. 0～10. 0范围内具有较好的稳定性;为己糖激酶制剂在诊断试剂领域的应用奠定了基础。更多还原

【Abstract】 In order to prepare Hexokinase powder prepared by fermentation and apply it to the field of diagnostic reagents,the screening and optimization of hexokinase freeze-drying protectant were carried out,and the enzymatic properties of hexokinase dry powder prepared were studied. The single factor test,Plackett-Burman design and the steepest climb test were used to determine the optimal mixture ratio of protective agent by response surface analysis.The results showed that sucrose,lactose and sorbitol had the best effect,and the optimal ratio was 4. 5% sucrose,2. 0% lactose,8. 0% sorbitol,and the average enzyme activity retention rate was 78. 1%. Hexokinase powder that the optimal reaction temperature is 50 ℃,after 30 min 45 ℃ high temperature treatment still has 60% of the energy,the optimum reaction pH 8. 0,pH6. 0 ～ 10. 0 has good stability. A foundation for the application of hexokinase preparation in the field of diagnostic reagents was laysed.更多还原