中国食品学报2012，Vol.12Issue(10)：40-46,7.
豆豉纤溶酶组分S-7FE-1的酶学性质及体外溶栓特性分析
Enzymological Properties and Thrombolysis Effect in Vitro of Fibrinolytic Enzyme S-7FE-1
摘要
Abstract
A protein with high fibrinolytic activity was isolated from Bacillus aerius S-7 was isolated from Douchi, Enzyme characterization, Thrombolysis effect, Anticoagulation and Hemolysis effec of Bacillus aerius S-7 was studied. The result were investigated; The optimal temperature of the enzyme for hydrolyzing fibrin was 30 ℃. The optimal pH was 8.0. The fibrinolytic enzyme of UFE activity is stable in the pH range of 4～9 and the optimal temperature between 4℃ and 50℃, Fe3+ inhibited it completely, but other Metal ions had no conspicuous effect on S— 7FE—1 EDTA and PMSF inhibited the activity of the enzyme which suggested that the activity centre of the enzyme had hydrosulfuryl and metal. S-7FE—1 had significant role in thrombolysis and anticoagulation effect, and has some hemolysis effect on rabbit blood cell.关键词
豆豉纤溶酶/酶学性质/体外溶栓/体外抗凝/体外溶血Key words
fibrinolytic enzyme/ enzyme characterization/ thrombolysis in vitro/ anticoagulation in vitro/ hemolysis in vitro引用本文复制引用
张雪,袁洪水,辛欣,朱宝成..豆豉纤溶酶组分S-7FE-1的酶学性质及体外溶栓特性分析[J].中国食品学报,2012,12(10):40-46,7.基金项目
河北省教育厅科研项目(No.2009123) （No.2009123）
