畜牧与兽医2012，Vol.44Issue(10)：1-4,4.
鸭肉中组织蛋白酶B的特性研究
Study on enzymatic properties of the cathepsin B in the duck muscle
摘要
Abstract
Cathepsin B was extracted from the muscle of cherry valley ducks by biochemical techniques. The influence of pH, temperature, activators and inhibitors on the activity of the cathepsin B was studied. The results showed that the activity of the cathepsin B with the optimum pH and temperature were 5. 5 and 40癈 , respectively. It were stable under 30癈 and within a pH range of 5. 0 ~ 5. 5, but unstable when the temperature was higher. L-cysteine and DTT could increase the activity of the cathepsin B in various degrees. On the contrary, the activity of the cathepsin B was completely inhibited by E-64. It was not inhibited by EDTA and PMSF.关键词
鸭肉/组织蛋白酶B/酶学特性Key words
duck muscle/ cathepsin B/ enzymatic property分类
轻工纺织引用本文复制引用
陆应林,徐幸莲,周光宏..鸭肉中组织蛋白酶B的特性研究[J].畜牧与兽医,2012,44(10):1-4,4.基金项目
国家863计划项目(2002AA248031). （2002AA248031）
