摘要
对大蒜中的蒜氨酸酶进行分离纯化以研究其酶学及光谱学性质。首次采用Sephacryl S-200凝胶柱对新鲜大蒜以及微波真空与真空联合干燥(MV/VD)大蒜中的蒜氨酸酶进行了一步分离纯化,并采用反相HPLC和SDS-PAGE电泳测定柱分离后新鲜大蒜的蒜氨酸酶和MV/VD大蒜的蒜氨酸酶的纯度。结果表明,经Sephacryl S-200凝胶柱一步分离的蒜氨酸酶可达很高的纯度,电泳结果显示达到电泳纯。采用Sephacryl S-200凝胶柱分离纯化后的蒜氨酸酶的纯度可以达到用于酶学性质和光谱学特性研究所需的纯度。
Garlic alliinase was prepared and purified to study its enzyme and spectral characteristics. Fresh garlic alliinase was processed and MV/VD was one step purification with Sephacryl S-200 gel column. RP-HPLC and SDS-PAGE electrophoresis methods were adopted to test alliinase purity. The results showed that the purity of alliinase through Sephacryl S-200 gel column is very high, achieving electrophoresis purity, The purity degree of alliinase prepared through Sephacryl S-200 gel column can be used for study on enzymtic and spectral characteristics.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第5期63-66,共4页
Food Science
关键词
大蒜
微波真空与真空联合干燥
蒜氨酸酶
纯化
纯度测定
garlic
microwave vacuum drying combined with vacuum drying~ alliinase~ pufify~ purity testing
