四川理工学院学报：自然科学版2012，Vol.25Issue(6)：1-5,5.
脂蛋白酯酶的分离纯化及其部分性质研究
Study on Purification and Characterization of Lipoprotein Lipase From Candida Rugosa
摘要
Abstract
Candida rugosa is cultivated with inducement of substrate including olive oil. The obtained supernatant is treated by the ways of hollow fiber concentration( 10,000cut M. W. ) and 85% ( NH4 ) SO4, then the crude lipoprotein lipase is purified by DEAE-Sepharose F. F. chromatography and Phenyl Sepharose CL4B chromatography. The pure enzyme is obtained which reaches 6. 04U/mg, and the yield of enzyme activity is 6. 6% with a 13.8-fold purification factor. The puri- fied lipoprotein lipase is a single protein band detected by reduced / non-reduced SDS-PAGE. The purity is above 95% ana- lyzed by HPLC. The enzyme is found to have good pH stability and thermal stability, the optimum pH is 7. 5 and the optimum temperature is 40℃ - 50℃. The Km of purified lipoprotein lipase is 3.4 ×10 -4 mol/L at the optimum temperature and pH.关键词
脂蛋白酯酶/假丝酵母/脂蛋白酯酶性质Key words
lipoprotein lipase/Candida rugosa/characterization of lipoprotein lipase分类
化学化工引用本文复制引用
何义国,赵兴秀,邓静,吴华昌..脂蛋白酯酶的分离纯化及其部分性质研究[J].四川理工学院学报：自然科学版,2012,25(6):1-5,5.基金项目
四川省教育厅项目 （）
泸州老窖科研奖学金项目 （）
