皱褶假丝酵母脂蛋白脂酶的分离纯化及酶学性质的研究
Purification and characterization of the lipoprotein lipase from Candida rugose
作者：王殊睿;刘双凤;师慧;王帅坤;王振伟;郝杰清;孟延发;
Author：
收稿日期： 年卷（期）页码：2012,27(04):-379-382
期刊名称：华西药学杂志
Journal Name：WEST CHINA JOURNAL OF PHARMACEUTICAL SCIENCES
关键字：脂蛋白脂酶;皱褶假丝酵母;脂蛋白脂酶性质
Key words：
基金项目：
中文摘要
目的从皱褶假丝酵母的发酵液中纯化脂蛋白脂酶,并对其酶学性质进行研究。方法利用硫酸铵盐析、DEAE-Sepharose Fast Flow和Phenyl Sepharose CL-4B层析等方法进行纯化,利用SDS-PAGE、PAGE和HPLC法进行鉴定。结果获得的脂蛋白脂酶为单一组分,相对分子质量为34 kDa;此酶在50℃、pH6～9时保持稳定;在最适条件下测得其米氏常数(Km)为3.4×10-4mol·L-1;用等电点沉淀法测得脂蛋白脂酶的pI=5.5;Hg+、Cu2+、Ag+和SDS是脂蛋白脂酶的抑制剂,Mg2+和Triton X-100对此酶有激活作用。结论文中方法获得了皱褶假丝酵母脂蛋白脂酶的酶学性质,对此酶在食品、医药和生物技术等领域的应用提供了理论支持。
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