摘要
利用亲和层析法,从粗酶中纯化得到猪凝血酶。采用活化的单甲氧基聚乙二醇对凝血酶进行了共价修饰,以此修饰酶为研究对象,进行了凝血酶在修饰前后的主要酶学性质的比较研究。结果表明,凝血酶经mPEG1修饰后,Km有所增加,pH和盐离子浓度的稳定性、热稳定性以及抗胰蛋白酶的水解能力均有所增强。
An affinity chromatography which served as a fast purification technique for the thrombin was studied. Thrombin was covalently modified with activated monomethoxypoly ethylene glycol （mPEG1-5000）. This modified thrombin was the object of this research, and the main enzymological properties of the thrombin before and after modification were subjected to comparative studied. The results showed that the Km value of the modified thrombin, the pH stability, thermostability, the resistance to ionic strength and trypsin hydrolysis of the modified thrombin were increased compared with the thrombin before modified.
出处
《湖北农业科学》
北大核心
2009年第6期1432-1435,共4页
Hubei Agricultural Sciences
