食品与发酵工业2017，Vol.43Issue(12)：283-288,6.DOI:10.13995/j.cnki.11-1802/ts.015373
纳豆激酶分离纯化研究进展
Advance on isolation and purification of Nattokinase
黄妍 1张勋力 2张迎庆1
作者信息
- 1. 湖北工业大学生物工程与食品学院,湖北武汉,430068
- 2. 北京纳百恩食品有限公司,北京,102200
- 折叠
摘要
Abstract
Nattokinase with strong thrombolytic effect is a kind of serine protease produced by Bacillus subtilis.Compared with other thrombolytic agents,nattokinase is easy to be absorbed and has a rapid effect and good safety.Therefore,it is a new thrombolytic agent to be developed.The mechanism and physicochemical properties of Nattokinase were summarized herein.Several methods for isolation and purification of nattokinase were introduced,including column chromatography,ultrafiltration,extraction and affinity particle adsorption,as well as integrated separation and purification technology.The new method for isolation and purification of nattokinase was prospected to improve the development and application of Nattokinase.关键词
纳豆激酶/分离纯化/亲和/吸附Key words
Nattokinase/isolation and purification/affinity/adsorption引用本文复制引用
黄妍,张勋力,张迎庆..纳豆激酶分离纯化研究进展[J].食品与发酵工业,2017,43(12):283-288,6.
