ZHANG Kuan-chao,RUAN Fei,JIN Qing,et al.Separation and Properties of Urease in Sword Bean and Black Soybean[J].Soybean Science,2013,32(03):361-364.[doi:10.11861/j.issn.1000-9841.2013.03.0361]
刀豆、黑豆脲酶的分离与基本性质研究
- Title:
- Separation and Properties of Urease in Sword Bean and Black Soybean
- Keywords:
- Sword bean; Black soybean; Urease; Separation; Property
- 分类号:
- S565.1
- 文献标志码:
- A
- 摘要:
- 为加深对豆科植物脲酶的了解，对刀豆、黑豆脲酶进行了分离纯化和基本性质的比较研究。结果表明：刀豆、黑豆脲酶粗酶液经石油醚脱脂、冷丙酮沉淀、饱和硫酸铵分级沉淀、透析脱盐、DE-52阴离子交换层析后，纯化倍数分别为3.851和3.36，回收率分别为5.35%和11.27%。反应进程曲线表明，在15 min以内，反应产物与反应时间基本成线性关系。刀豆、黑豆脲酶的Km分别为1.3×10-2 和2.4×10-3 mol·L-1，最适pH分别为7.0和6.0，酸碱稳定范围分别为pH6.0~7.0和pH5.0~8.0。
- Abstract:
- In order to explore the urease in leguminaceous plant,the purification and properties of urease in sword bean(Canavalina sp.)and black soybean(Glyeine soja Sieb.et Zucc)were studied.Urease were isolated and purified by mineral ether-degrease,cold acetone deposition,sulfate grade deposition,dialyseion and exchange chromatography.Purification multiple of ureases from sword bean and black soybea was 3.851 and 3.36,recovery was 5.35% and 11.27%.The chart of ureases reaction showed that the output and reaction time was linear in 15 min.The Km values of sword bean and black soybea were 1.3×10-2 and 2.4×10-3 mol·L-1,while the optimum pH were 7.0 and 6.0,and the pH stability were 6.0-7.0 and 5.0-8.0.
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