食品工业科技2013，Vol.34Issue(12)：200-202,219,4.
猪肉中AMP脱氨酶的分离纯化及其特性研究
Characterization and purification of AMP deaminase from pork
摘要
Abstract
An AMPD was purified from fresh pork by following procedures:Cellulose phosphate chromatography,Q-Sepharose Fast Flow chromatography and 5'-AMP Sepharose chromatography.The preparation was formed a single band on SDS-PAGE.The purification multiple was 133.68,and the specific activity 2.5U/mg.The molecular weight of AMP deaminase was 178ku determined with gel filtration and its subunit weight was 87ku determined with SDS-PAGE.Isoelectric focusing study showed that pl values of the enzyme were 6.81.This enzyme catalysis AMPD optimal pH of ammonia reaction were 5.9,pH in the range of 5.2～6.4 stability.The optimum temperature was 37℃,higher than 42℃ was not stable.AMP deaminased from different sources were basically the same activator and inhibitor.关键词
鲜猪肉/AMP脱氨酶/分离纯化/性质Key words
fresh pork /AMP deaminase/ purification/ propertie分类
轻工纺织引用本文复制引用
朱明,刘国庆,连英琪,高潮,杨俊,周伟伟..猪肉中AMP脱氨酶的分离纯化及其特性研究[J].食品工业科技,2013,34(12):200-202,219,4.基金项目
安徽省"十二五"科技攻关技术项目(11010402142). （11010402142）
