福建农业学报 ›› 2007, Vol. ›› Issue (4): 410-413.

• 食品科学 • 上一篇    下一篇

爱玉子瘦果果胶酯酶的抽提条件及活性测定研究

吴文珊1,2, 谢清清3, 郑翠芳2, 朱晓东2, 林玮2, 黄美丽2   

  1. 1. 福建农林大学生命科学学院, 福建, 福州, 350002;
    2. 福建师范大学生命科学学院, 福建, 福州, 350007;
    3. 厦门大学生命科学学院, 福建, 厦门, 361005
  • 收稿日期:2007-01-16 修回日期:2007-09-18 出版日期:2007-12-15 发布日期:2007-12-15
  • 基金资助:
    福建省教育厅基金资助项目(K04029);福建省科技厅重点资助项目(2007S0015)

Extracting condition and the activity admeasurement for pectinesterase in achenes of Ficus awkeotsang Makino

WU Wen-shan1,2, XIE Qing-qing3, ZHENG Cui-fang2, ZHU Xiao-dong2, LIN Wei2, HUANG Mei-li2   

  1. 1. College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China;
    2. College of Life Sciences, Fujian Normal University, Fuzhou, Fujian 350007, China;
    3. College of Life Sciences, Xiamen University, Xiamen, Fujian 361005, China
  • Received:2007-01-16 Revised:2007-09-18 Online:2007-12-15 Published:2007-12-15

摘要: 研究了爱玉子果胶酯酶的优化提取方法,并测定了不同条件下爱玉子果胶酯酶的活性及热稳定性.结果表明:爱玉子果胶酯酶抽提液中NaCl的最佳浓度是5%,最佳抽提温度是30℃,最佳抽提时间是2 h,最佳保存时间2 h;酶活测定时作用液中NaCl最适浓度范围为0.6%~1.0%,作用液的最适pH为7.0,温度30~50℃,爱玉子果胶酯酶的热稳定性良好.

关键词: 爱玉子瘦果, 果胶酯酶活性, 抽提条件

Abstract: A method of extraction and assay for the pectinesterase were investigated and proposed as follows: the best concentration of NaCl in extracting mixtrure is 5%,the best extracting temperature is 30℃,the best extracting time is 24 hours,the best conservating time is 24 hours,the best concentration of NaCl in mixture is 0.6% to 1.0%,and maintain the pH on 7.0.Between 30-50℃,the pectinesterase in achenes of Ficus awkeotsang has a good thermal stability.

Key words: Ficus awkeotsang Makino achenes, pectinesterase activity, extracting condition

中图分类号: 

  • TS201.25