食品科学2012，Vol.33Issue(13)：100-103,4.
鲢鱼卵高分子质量CPI—I的纯化与鉴定
Purification and Characterization of High Molecular Weight Caspase Inhibitor CPI-I from Silver Carp Eggs
摘要
Abstract
In this study, crude extract concentrate from silver carp eggs was prepared and purified by Q Sepharose Fast Flow anionic chromatography and subsequent Sephacryl S-200 molecular sieve chromatography to obtain partially purified casepase inhibitor （CPI） named as CPI-I. Azocasein assay was used to determine the inhibitory activity of crude extract concentrate and CPI-I. In addition, the heat stability of CPI-I activity was evaluated using the fluorescent peptide Z-Phe-Arg-MCA as substrate. The purification factor of CPI-I relative to silver carp egg homogenate was 72, and the recovery rate was 10.25%. Based on the molecular weight standard curve obtained from Sephacryl S-200 molecular sieve chromatography and the results of reverse zymographic analysis, the molecular weight of CPI-I was preliminarily identified as 89 kD. The results of periodic acid-Schiff （PAS） staining demonstrated that CPI-I was a glycoprotein. CPI-I could inhibit cathepsin L from silver carp meat and showed remarkable heat stability.关键词
鲢鱼卵/半胱氨酸蛋白酶抑制因子/纯化/鉴定Key words
silver carp egg/cysteine protease inhibitors/purification/characterization分类
轻工纺织引用本文复制引用
宋川,李艳芳,任阳阳,李树红..鲢鱼卵高分子质量CPI—I的纯化与鉴定[J].食品科学,2012,33(13):100-103,4.基金项目
国家自然科学基金项目 （）
