罗汉果蛋白酶的化学修饰

Study on the Seperation,Purification and Some Properties of the Protease from the Fruits of Siraitia grosvenorii

摘要:

通过对罗汉果蛋白酶进行化学修饰,分析该酶结构与功能的关系。利用8种化学修饰剂对罗汉果蛋白酶进行修饰,并测定修饰后该酶的酶活的变化。结果显示:苯甲基磺酰氟(PMSF)、N-溴代琥珀酰亚胺(NBS)和焦碳酸二乙酯(DEPC)对该酶的抑制作用很强,而其它修饰剂对酶活性影响不大,说明羟基、吲哚基和咪唑基可能为蛋白酶活性的必需基团,而巯基、氨基、羧基、胍基和二硫键可能并不是酶活性的必需基团。

Abstract:

The structure-function relationship of the protease from the fruits of siraitia grosvenorii was studied by analyzing the effects of modification on the protease activity.The activities were detected after the protease was modified by 8 kinds of protein modification reagents,respectively.And the results showed that the enzyme activity was significantly decreased after modified by PMSF,NBS and DEPC,but the others did not had obviously effected.So the hydroxyl group,indolyl group and imidazole group were demonstrated to be essential to the enzyme’s function probably,but the sulfhydryl group,amino group,garboxyl group,guanidino group and disulfide may not be essential for the activity of the enzyme.