Purification and Characterization of Superoxide Dismutase from the Raspberries

摘要

The raspberry is a resource rich in SOD, which were purified by the steps of salting out , gel chromatogram, ion exchang and metal-chelate affinity chromatography, some properties of raspberry SOD were studied as well. The main results were as follows: the specific activity and the recovery rate of the three enzymes from Metals Chelating Affinity Chromatogram were superior to that from DEAE-52. And molecular weight of SOD I is 24000D; SOD His 22000D; SOD III is 18000D. All the three enzymes were not sensitive to KCN and H2O2 · And the ultraviolet absorption peaks value of them were all 280nm. The effect of temperature on SOD I and SOD Ⅱ were small, but that on SOD III was bigger. The relative activity of SOD were higher when pH value was in range between 7 and 9. All the work have been done to provide foundation for further research of SOD and its application in hehlthy food.