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鸡腿肉焦磷酸酶的分离纯化

Zhen-zhen SUN,Zeng-qi PENG,Jie SHI

FOOD SCIENCE（2009）

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Abstract
试验对鸡腿肉中焦磷酸酶进行了分离纯化.将鸡腿肉匀浆后,经0.25mol/L蔗糖和0.6mol/L NaCl提取、45%-60%饱和硫酸铵分级沉淀、DEAE-52纤维素离子交换柱层析,得到纯的焦磷酸酶.通过SDS-PAGE分析,该酶的相对分子量为30KDa.
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