journal6 ›› 2003, Vol. 24 ›› Issue (4): 53-55.

• 化学化工 • 上一篇    下一篇

大蒜SOD的分离纯化及其低温胁迫下的酶活性

  

  1. (1.吉首大学生物资源与环境学院,湖南  吉首 416000;2.吉首市第四中学,湖南  吉首 416000)
  • 出版日期:2003-12-15 发布日期:2012-11-06
  • 作者简介:张丽(1968-),女,湖南省邵阳市人,吉首大学生物资源与环境学院实验师,主要从事遗传、微生物实验教学和资源开发研究.

Separation and Purification of Garlic SOD and Its Enzyme Activities Under Chiling Stress

  1. (The Bio-Resourece and Environment College of Jishou University,Jishou 416000,Hunan China)
  • Online:2003-12-15 Published:2012-11-06

摘要:在低温条件下用CaCl2浸种处理蒜瓣,通过“热击法”、“等电点法”、“丙酮分级沉淀法”的串联使用分离纯化SOD,并运用邻苯三酚的自氧化法测SOD的酶活性,研究钙对低温条件下大蒜SOD酶活性的影响.结果表明:上述3种方法串联能够有效地纯化超氧化物歧化酶,且其纯化程度比使用单一方法高.在低温胁迫条件下,钙离子浸种处理过的大蒜SOD酶活性下降的程度较未经处理的轻.说明钙离子对低温胁迫条件下的大蒜SOD酶活性有一定的保护作用,能够提高其抗冷性.

关键词: 钙, 大蒜, SOD, 分离纯化, 低温胁迫

Abstract: The garlic petals were soaked in CaCl2,and SOD separated and purified by the ways of heating,isoelectricity,and acetone precipitation in grades.The effect of calcium on the enzyme actioities of SOD under chiling stress was tested.The results slow that the three ways mentioned above are effective in separating SOD.Calciumion can protect the enzyme activities of SOD under chiling stress and improve its ability to resist cold.

Key words: calcium, garlic, SOD, separation and purification, chiling stress

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