文献类型：期刊文献

中文题名：超氧化物歧化酶稳定性的研究

英文题名：Studies on Stability of SOD

作者：常雅宁[1];田欣[1];袁勤生[1]

机构：[1]华东理工大学生物工程学院,上海200237

年份：1999

卷号：6

期号：3

起止页码：164

中文期刊名：药物生物技术

外文期刊名：Pharmaceutical Biotechnology

收录：CSTPCD;;Scopus;CSCD:【CSCD_E2011_2012】；

语种：中文

中文关键词：涨藻糖;乳糖;葡萄糖;柠檬酸;草酸;SOD;稳定性

外文关键词：Trehaose, Lactose, Glucose, Citric acid, Oxalic acid, Sulphosalicylic acid, SOD, Activity

摘要：鉴于SOD在溶液中容易失活 ,无法长期保存。研究了不同浓度的糖类 ,包括海藻糖 ,乳糖 ,葡萄糖 ,不同浓度的有机酸类包括柠檬酸 ,草酸 ,磺基水杨酸 ,对SOD活力的影响。发现仅海藻糖对SOD活力有一定的保护作用 ,其它糖类对SOD活力影响不明显 ,有机酸均使SOD活力下降 ,但随着酸浓度的增加 ,SOD活力下降的程度也减轻。
SOD enzyme easily loses its activity and cannot be kept long In this paper, we have studied and analyzed the function to SOD activity of different densities of sugar (including trehalose, Lactose,glucose) and different densities of organic acid (including citric acid, oxalic acid, sulphosalicylic acid) Results are as follows;only trehalose can certainly protect the SOD, the others can′t protect the activity of SOD clearly and obviously and all organic acid can decrease the bioactivity of SOD,besides,with the increase of acid density ,the decrease of activity of SOD enzyme is lightened