当前位置: 首页 > 文章 > 血管紧张素转换酶的分离提取及性质研究 食品科学 2002,23 (11) 126-128
Position: Home > Articles > Study on Extraction and Properties of Angiotensin - converting Enzyme FOOD SCIENCE 2002,23 (11) 126-128

血管紧张素转换酶的分离提取及性质研究

作  者:
李进伟;杨严俊;徐蓉蓉
单  位:
江南大学食品学院
关键词:
血管紧张素转换酶;分离提取;性质
摘  要:
本实验采用差速离心、脱氧胆酸钠增溶、DEAE-纤维素和Sephadex G-200层析等方法,从兔肺中分离提取血管紧张素转换酶。通过研究表明:它的分子量为302KD,含糖量为19.3%,最适温度和pH值分别为37℃和8.3。
译  名:
Study on Extraction and Properties of Angiotensin - converting Enzyme
作  者:
Liu Jinwei et al.
关键词:
Angiotensin - converting enzyme Isolate and extraction Property
摘  要:
Angiotensin - converting enzyme was extracted by differential centrifugation, the solubilization of sodium deoxycholate, DEAE - cellulose column chromatography and Sephadex G - 200 column gel filtration. A series of studies on angiotensin - converting enzyme indicated that it had molecular weight of 302KD, the sugar content was 19. 3% and the optimum temperature and pH were 37℃ and 8. 3 respectively.

相似文章

计量
文章访问数: 9
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊