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研究生:吳逸盈
研究生(外文):Yi-Yin Wu
論文名稱:透抽肌肉中澱粉酶促進劑之純化與特性
論文名稱(外文):Purification and characterization of the amylase accelerator from neritic squid muscle (Loligo edulis Hoyle)
指導教授:曹欽玉
指導教授(外文):Chung-Yu Tsao
學位類別:碩士
校院名稱:國立海洋大學
系所名稱:食品科學系
學門:農業科學學門
學類:食品科學類
論文種類:學術論文
論文出版年:2002
畢業學年度:90
語文別:中文
論文頁數:88
中文關鍵詞:透抽澱粉酶促進劑生理活性胜肽
外文關鍵詞:neritic squidamylase acceleratorbioactive peptide
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透抽(neritic squid) 胴身肌肉中的澱粉酶促進劑(amylase accelerator)已經被純化出來。澱粉酶促進劑之純化係利用Milli-Q以100℃沸水抽取後,經sephadex G-25和DEAE-sephadex A-50等兩種管柱層析,得到純化倍率為555.4倍,回收率則分別為15.42 ﹪,經Tricine-SDS-PAGE膠體電泳分析,證實此種澱粉酶促進劑已經純化,分子量是2.7kDa。經121oC加熱60分鐘仍保有92﹪活性;最適促進pH為pH7.0附近,而在pH 2.0-8.5時最穩定。澱粉酶促進劑與鎂、鉀、鋰、鈉、銨、鋇、鈷、錳和鈣離子共同存在下對豬胰臟澱粉酶活性具有加乘性,而澱粉酶促進劑的加入使銀離子抑制的豬胰臟澱粉酶功能消失。澱粉酶活性部位之鈣離子被EDTA螯合後,澱粉酶促進劑無法恢復澱粉酶活性。澱粉酶促進劑對於各種動物來源之澱粉酶均具有促進水解可溶性澱粉之能力,但對Aspergillus oryzae、Monascus sp. CCRC31746及Bacillus species. 之澱粉酶活性則有抑制效果。不同濃度(5.6μg與10.2μg) 澱粉酶促進劑,對豬胰臟澱粉酶Km值之影響,發現由1.58 g/L分別降低為0.99和0.91 g/L,Vmax值由0.038 mg/L/min分別增為0.11和0.21 mg/L/min;對人類唾液澱粉酶之 Km值由0.97 g/L分別降低為0.62和0.29 g/L,Vmax值由0.8 mg/L/min分別增為0.93和0.87 mg/L/min。可知加入澱粉酶促進劑可以使豬胰臟澱粉酶與人類唾液澱粉酶酵素與基質之親和力增大。
Abstract
Amylase accelerator was purified from neritic squid (Loligo edulis Hoyle) carcass muscle in this study. The amylase accelerator was extracted by boiling water, then chromatographied with sephadex G-25 and DEAE-sephadex A-50. By these steps, the purifications of amylase accelerator increased to 555.4 fold and the recovery was 15.42%. According to Tricine-SDS-polyacrylamide gel electrophoresis, the purfied amylase accelerator appeared a single peptide band with molecular weight 2.7kDa. After heating at 121oC for 60 minutes, the amylase accelerator activity remained 92%. The optimal accelerated pH was 8.20. In pH stability, the amylase accelerator was more stable at pH 2.0~9.0. When accelerator mixing individually with K+, Li+, NH4+, Mg2+, Ba2+, Co2+, Mn2+ and Ca2+, the activity of porcine pancrease amylase was accelerated. Porcine pancrease amylase was inhibited by Ag+, but accelerated by mixing with Ag+ and accelerator. The amylase accelerator can accelerate amylase activity extracted from animals, but inhibite amylase activity extracted from Aspergillus oryzae, Monascus sp. CCRC31746 and Bacillus species. In starch hydrolysis kinetics of porcine pancrease and human saliva amylase, the Km values were 1.58 and 0.97 g/L, respectively ; the Vm values were 0.038 and 0.8 mg/L/min, respectively. Then mixing with 5.6 or 10.2 μg accelerator, the Km values was decreased to 0.99 and 0.91, 0.62 and 0.29 g/L, the Vm values was increased to 0.11 and 0.21, 0.93 and 0.87 mg/L/min, respectively.
目 錄
英文摘要…………………………………………………………………1
中文摘要……………………………………………………………..…..2
壹、實驗目的………………………….……………………………..….3
貳、文獻整理...……………………………………………………….….6
一、台灣沿近海常見軟體動物……….…………….………..………6
1.腹足綱….………………….…………………………………….6
2.斧足綱.……………….……………………………………….....6
3.頭足綱.…………………….………………………………..…...6
二、魚貝類萃取物……………………….……………..……………7
1. 萃取物的定義………………………..….……..………………7
2. 萃取物的成分組成…………...…………………………..……7
三、生理活性胜肽之作用………………………………..…………11
1. 具有抗菌及抗病毒功能之胜肽……………….………..……12
2. 調節神經傳導之胜肽………………………………..……….12
3. 調節及抑制酵素活性之胜肽……………………..……….…13
4. 有關荷爾蒙及調節荷爾蒙之胜肽………………………...…15
5. 具免疫活性之胜肽……………………………………...……15
6. 礦物質結合特性…………………………………………...…17
7. 其他生理活性之胜肽…………………………………...……17
四、生理活性胜肽的生理意義…………………………………….22
1.從食物蛋白中釋放出活性胜………………………………….22
2.內源性釋放活性物質………………………………………….22
3.以生理活性胜肽作為繕食補充品或藥物製劑……………….23
五、食品萃取物中的生理活性物質…………………………….…25
1.促進細胞成長因子…………………………………….………25
2.抗腫瘤活性物質…………………………………………….…25
3.免疫增強物質………………………………………………….26
六、動物體內的澱粉水解酵素………………………………….…26
1.澱粉酶之種類與來源…………………………………..….…..27
2.各種離子對α-澱粉酶之影響…………………………...……30
3.物理化學性質……………………………………………….…31
4.作用方式……………….………..…………………………..…32
5.澱粉酶目前在工業上的利用…………………………….……33
參、材料與方法………………………………………………………..38
一、實驗材料…………………………………………………..……38
二、實驗方法………………………………………………………..38
(一)、軟體動物原料之處理……………………………………..38
(二)、軟體動物5kDa以下低分子萃取物(extractives)之調製...38
(三)、軟體動物萃取物中澱粉酶促進劑之純化方法……….….38
1. Sephadex G-25膠體過濾層析法……………….……..…38
2. DEAE-Sephadex A-50離子交換層析法…….………..…39
3. tricine-SDS-PAGE電泳分析法………………..……..….39
(四)、軟體動物胜肽含量的測定……………………………..…41
(五)、透抽低分子胜肽萃取物促進澱粉酶酵素活性測定….…41
(六)、澱粉酶促進劑之生化特性………………………………...42
1. 蛋白酶安定性…………………………………………...42
2. 溫度安定性……………………..….……………………42
3. 酸鹼安定性……………...………………………………42
4. 在不同pH值下之反應…………..………..……………42
5. 各種動物來源澱粉酶之影響…………………….….….43
6. 金屬離子的影響……………………………………...…43
7. 抑制劑的影響……………………..……...……….….…43
(七) 、澱粉酶酵素動力學參數之決定……………...…………43
肆、結果與討論………………………………………………….…….46
一、澱粉酶促進劑的純化…………………………………….……46
二、澱粉酶促進劑分子量之估算……………………………….…47
三、澱粉酶促進劑的生化特性……...………………………………47
1. 蛋白酶之影響……………….…...…………………..…..…48
2. 溫度安定性……………………………………….….…..…48
3. 酸鹼安定性……………………………………….……...…48
4. 在不同pH值下之反應………………………….…………48
5. 對各種動物來源澱粉酶之影響……………….…………...49
6. 金屬離子的影響……………………………….………...…50
7. 抑制劑的影響……………………………….……………...50
四、澱粉酶促進劑對澱粉酶酵素動力學參數之影響………51伍、結論與應用………………………………………..………………52陸、參考文獻……………………………………………………………53
圖……………………………………………………………...…….…..73
表………………………………………………………………....……..84
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