| 海藻糖对银杏叶过氧化物酶活性的影响 |
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| 引用本文： | 张充,蒋继志,贾永亮,王伟华. 海藻糖对银杏叶过氧化物酶活性的影响[J]. 河北大学学报(自然科学版), 2006, 26(3): 296-300 |
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| 作者姓名： | 张充 蒋继志 贾永亮 王伟华 |
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| 作者单位： | 河北大学,生命科学学院,河北,保定,071002;河北大学,生命科学学院,河北,保定,071002;河北大学,生命科学学院,河北,保定,071002;河北大学,生命科学学院,河北,保定,071002 |
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| 基金项目： | 河北省自然科学基金 , 河北省科研项目 |
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| 摘 要： | 对银杏叶过氧化物酶热稳定性、最适pH值及海藻糖对酶热稳定性的保护作用和pH值的影响进行了初步研究.结果表明,用40℃和50℃分别处理30 min,过氧化物酶活性分别剩余78%和39%,在60,70,80℃下活性可分别维持27,18和3 min.银杏叶过氧化物酶最适pH值为6.4和9.2.加入海藻糖后酶活性略有降低(活性丧失约8%),但加热后海藻糖的保护优势得以显现,海藻糖浓度为0.14 mol/L时保护效果最好,而且不同温度处理下酶活的下降趋势均较对照组缓慢,尤其在50,60,70℃条件下,相比对照组高出12%~27%的活性,加热时间长短对海藻糖的保护效果无太大影响.经0.14 mol/L浓度的海藻糖处理后,酶活的最适pH值为6.6和9.4.
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| 关 键 词： | 银杏叶 海藻糖 过氧化物酶 热稳定性 pH |
| 文章编号： | 1000-1565(2006)03-0296-05 |
| 修稿时间： | 2005-10-09 |
Influence of Trehalose on Activity of Peroxidase in Ginkgo biloba L. Leaves |
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| ZHANG Chong,JIANG Ji-zhi,JIA Yong-liang,WANG Wei-hua. Influence of Trehalose on Activity of Peroxidase in Ginkgo biloba L. Leaves[J]. Journal of Hebei University (Natural Science Edition), 2006, 26(3): 296-300 |
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| Authors: | ZHANG Chong JIANG Ji-zhi JIA Yong-liang WANG Wei-hua |
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| Abstract: | The thermostability,optimum pH and the influence of trehalose on activity of peroxidase(POD) in Ginkgo biloba L.leaves were studied.The results suggested that the activities remained 78% and 39% respectively at 40 ℃ and 50 ℃ disposing 30 minutes,and at 60,70,80 ℃ the POD activity could maintained for 27 minutes,18 minutes and 3 minutes.The optimum pH of POD in Ginkgo biloba L.leaves was 6.4 and 9.2.Trehalose could lose POD activity a little(lost about 8%),but after heating up the protecting advantage exhibited,and the trehalose best protecting concentration was 0.14 mol/L,especially at 50,60,70 ℃,and the time was almost no affect on the protecting effect.After treating with trehalose the POD acitivity optimum pH changed to 6.6 and 9.4. |
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| Keywords: | Ginkgo biloba L.leaves trehalose peroxidase thermostable pH |
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