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菜心(BrassicacampestrisL.ssp.chinensisvar.utilis)叶子高速捣碎后,滤液经酸碱处理,硫酸铵分步沉淀,凝胶柱层析等步骤分离纯化溶菌酶,酶比活力达3414.6U/mg,纯化倍数为197.4。菜心溶菌酶在较宽的温度或pH值范围均有活性,最适温度为60℃,最适pH值为5.8,底物Km值为87μg/mL。该酶对热和酸碱的稳定性较高,巯基和酪氨酸残基不是该酶活性中心的必需基团。
After the leaves of Brassicacam pestrisL.ssp.chinensisvar.utilis were smashed at high speed, the lysozyme was separated and purified by acid-base treatment, ammonium sulfate fractional precipitation and gel column chromatography. The specific activity of the enzyme was 3414.6U / mg , The purification fold was 197.4. Cabbage heart lysozyme activity in a wide range of temperature or pH range, the optimum temperature is 60 ℃, the optimum pH value of 5.8, the substrate Km value of 87μg / mL. This enzyme has high thermal and acid-base stability, and sulfhydryl and tyrosine residues are not essential for the enzyme’s active site.