蛋清溶菌酶部分酶学性质及酶活性的影响因素研究

目的探讨将蛋清溶菌酶制成液体制剂的可行性。方法通过改变不同影响因素测定蛋清溶菌酶的活性,观察几种常用辅料对蛋清溶菌酶活性的影响。结果酶活性在pH 6.0~6.5最强,且在pH 5~7范围内较稳定;在25~65℃范围内随着作用温度的升高酶的活性增强,但温度太高则变性失活;Na+、K+对其活性有轻微激活作用,Mn2+、Mg2+对溶菌酶活性无明显影响,Co2+、Ca2+、Cu2+、Fe2+、Zn2+使溶菌酶的活性下降;吐温20、吐温80、甘油溶液对酶活有抑制作用;EDTA-2Na在0.000 5%~0.300 0%浓度范围内对溶菌酶活性具有激活作用,浓度继续增加反而有抑制活性作用。结论初步试验结果表明溶菌酶可以制成合适的液体制剂。

Study on some enzymological properties and activity influencing factors of egg white lysozyme

Purpose To study the possibility to make egg white lysozyme as liquid preparation.Methods The influences of pH and temperature on the activity and stability of egg white lysozyme were studied and the influences of metal ions and some general adjuvants in liquid preparation on the activity of the enzyme was invetigated.Results The egg white lysozyme showed the highest activity in the pH range of 6.0-6.5 and the optimal temperature was 65℃.The enzyme was stable in the pH range of 5-7 and below 65℃.Na+ and K+ had activation effect on the activity of the enzyme,0.01 mmol/L of Co2+,Ca2+,Cu2+,Fe2+ and Zn2+ inhibited the activity,and Mn2+ and Mg2+ did not show significant influence on the activity.The activity of the enzyme was slightly inactivated by incubation with tween-20,tween-80 or glycerine.EDTA-2Na in the concentration range of 0.000 5%-0.300 0% had activation activity and showed inhibition activity if the concentration increased further.Conclusion Egg white lysozyme can be used for making liquid preparation.