摘要
对牡蛎和泥蚶过氧化氢酶(Cat)的性质进行比较。结果表明两者的PAGE谱带于同一位置,相对分子质量约为230kD,含有4个亚基。影响酶活力的温度相同,50℃以上酶活力明显下降;酶的最适pH5～8,但牡蛎Cat在酸碱条件下酶活力下降明显。
The characteristics of Oyster catalase and Tegillarca granosa catalase were compared.The results indicated that theirpolyacrylamide gel electrophoresis bands were shown at the same location,and their relative molecular quanlity were about 230kD.Both enzymes contained four subunits.The temperture affecting enzyme activity was the same.Both enzyme activities weredecreased obviously when the temperture was at 50℃.Both enzymes optimum pH swere from five to eight.But Oyster catalaseenzyme activities were decreased obviously in acid or alkali.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2003年第9期32-34,共3页
Food Science
基金
国家自然科学基金资助项目(30271033)
