摘要
以大蒜为原料,经酸性溶液提取、盐析、脱盐、洗脱、凝胶过滤等步骤分离得到蛋白酶抑制剂AS-1。对该抑制剂理化性质进行分析,结果表明:蛋白酶抑制剂AS-1是一种分子量约为3 000、具有较高热稳定性、可溶于水的弱酸性蛋白质。
Garlic for raw materials, the acid solution to extract, salt analysis, desalination,clear, gel filtration and separation steps can be proteinase inhibitors AS- 1, it is a molecular weight of about 3 000, with higher thermal stability, the weak acid can dissolve in water protein.
出处
《安徽农业科学》
CAS
北大核心
2006年第18期4537-4538,共2页
Journal of Anhui Agricultural Sciences
关键词
大蒜
蛋白酶抑制刺
分离纯化
理化性质
Garlic
Proteinase inhibitors
Separation purification
Physical nature
