|本期目录/Table of Contents|

[1]翁凌,李腾,阴利华,等.南美白对虾丝氨酸蛋白酶的分离纯化及性质研究[J].集美大学学报(自然科学版),2010,15(4):272-278.
 WENG Ling,LI Teng,YIN Li-huaSUN Le-changSU Wen-jin,et al.Purification and Characterization of Serine Proteinasefrom Pacific White Shrimp[J].Journal of Jimei University,2010,15(4):272-278.
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南美白对虾丝氨酸蛋白酶的分离纯化及性质研究(PDF)
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《集美大学学报(自然科学版)》[ISSN:1007-7405/CN:35-1186/N]

卷:
第15卷
期数:
2010年第4期
页码:
272-278
栏目:
水产科学与生物工程
出版日期:
2010-07-25

文章信息/Info

Title:
Purification and Characterization of Serine Proteinasefrom Pacific White Shrimp
作者:
翁凌1李腾2阴利华1孙乐常1苏文金1曹敏杰1
(1.集美大学生物工程学院,福建 厦门 361021;2.上海海洋大学食品学院,上海 201306)
Author(s):
WENG Ling1LI Teng2YIN Li-hua1SUN Le-chang1SU Wen-jin1CAO Min-jie1
(1.School of Biotechnology Engineering,Jimei University,Xiamen 361021,China;2.College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China)
关键词:
丝氨酸蛋白酶南美白对虾纯化性质分析
Keywords:
serine proteinasePacific white shrimppurificationcharacterization analysis
分类号:
-
DOI:
-
文献标志码:
-
摘要:
]通过硫酸铵盐析、DEAE-Sepharose、Phenyl-Sepharose、Hydroxyapatite、Superdex 75等方法,从南美白对虾消化腺中分离得到一种丝氨酸蛋白酶.SDS-PAGE结果显示,其分子质量约为28 ku,最适pH值与最适温度分别为9.0和40 ℃,且pH值在7.0~10.0之间以及温度在40 ℃以下有较高的稳定性.底物特异性实验与抑制剂实验结果表明,该酶属于类胰蛋白酶的丝氨酸蛋白酶.动力学实验显示,以Boc-Phe-Ser-Arg-MCA为底物时,Km=0.69 μmol/L,Kcat=0.33 S-1,Kcat/Km=4.78×105(mol/L)-1S-1
Abstract:
A serine proteinase from the hepatopancreas of Pacific white shrimp was purified by a series of procedures,including ammonium sulfate precipitation,column chromatographies on DEAE-Sepharose,Phenyl-Sepharose,Hydroxyapatite and Superdex 75.Purified serine proteinase revealed a single band on SDS-PAGE.The molecular weight was about 28 ku,The optimum pH and temperature of the enzyme were 9.0 and 40 ℃,respectivety.The enzyme was stable up to 35 ℃ and in the pH range from 7.0 to 10.0.Substrate specificity and inhibitor sensitivity experiments suggested that the enzyme was a trypsintype serine proteinase.Kinetic constants of Km was 0.69 μmol/L,Kcat was 0.33 S-1 and Kcat/Km was 4.78×105(mol/L)-1S-1 using Boc-Phe-Ser-Arg-MCA as substrate

参考文献/References:

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更新日期/Last Update: 2014-06-28