安徽农业科学2012，Vol.40Issue(16)：8910-8911,8934,3.
土鳖虫多肽的制备工艺及抗凝血的作用研究
Preparation and Anticoagulant Activity of Polypeptide in Eupolyphaga sinensis Walker
摘要
Abstract
[ Objective] To prepare polypeptide through the hydrolysis of Eupolyphaga sinensis protein with papain and then study the anticoagulant activity of the prepared polypeptide. [ Method ] Hie polypeptide was prepared with the method of enzymatic hydrolysis, and then the best preparation technology was determined according to (he hydrolysis rate. The effects of different concentrations of polypeptide on the thrombin time (IT) , activated partial thrombop lastin time (APTT) and prothrombin time( PT) in mice were measured with the kit. [ Result] The best hydrolysis conditions were 8.0 pH, 1. 0% papain dose, 55 °C hydrolysis temperature and 3. 5 h hydrolysis time; the prepared polypeptide from E. sinensis significantly extended the TT and APTT in mice, but had no influence on PT. [Conclusion] The polypeptide prepared from E. sinensis under the best hydrolysis conditions is proved to have anticoagulant activity.关键词
土鳖虫/多肽/制备/抗凝血活性Key words
Eupolyphaga sinensis Walker/ Polypeptide/ Preparation/ Anticoagulant activity分类
农业科技引用本文复制引用
秦仲君,李兴暖,何巍,周裔春,赵勇..土鳖虫多肽的制备工艺及抗凝血的作用研究[J].安徽农业科学,2012,40(16):8910-8911,8934,3.基金项目
九江学院科研项目(2011KJ12) （2011KJ12）
江西省教育厅青年科学基金项目(CJJ10264). （CJJ10264）
