【摘要】 大豆过氧化物酶与辣根过氧化物酶类似,是一种含有血红素的Ⅲ类过氧化物酶。我们从大豆加工副产物大豆皮中,采用精简的三步法提取和纯化大豆过氧化物酶,得到Rz值大于2.0的纯酶。三个纯化步骤分别是硫酸铵分级沉淀、丙酮分级沉淀和DEAE Sepharose离子交换层析。同时分析了温度、pH和常见化合物对酶促反应的影响,考查了酶的热稳定性、酸碱稳定性。结果表明,大豆过氧化物酶的温度和pH适用范围很宽,热稳定性、酸碱稳定性很高,并且在含有较高浓度有机溶剂的反应体系中的保持很好的酶活力。有这么优越的酶学特性,又有廉价的大豆皮来源,所以大豆过氧化物酶的产业化和应用前景将非常乐观。更多还原

【Abstract】 Soybean peroxidase(SBP) obtained from soybean coats belongs to class Ⅲ in the plant peroxidase superfamily,similar to horseradish peroxidase.A brief protocol for purification of SBP was worked out in this study.The procedure included following three steps: ammonium sulfate precipitation, acetone precipitation,and DEAE Sepharose chromatography.The obtained enzyme had a Rz value of about 2.0 at the end of purification procedure.At the same time,a systematic evaluation of the enzymology property of SBP was carried out.The results show that SBP is able to retain its catalytic activity under wide range pH and at elevated temperatures.Furthermore,SBP is very stable at high temperature,extreme pH,and in organic solvents.更多还原