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《中国食品添加剂》 China Food Additives 2005 No 2
破碎酵母释放腺苷蛋氨酸的研究
曾俊华, 王昌禄,陈容容,周庆礼,张健
(天津科技大学食品科学与生物工程学院, 天津 300222)
摘要:本文介绍了腺苷蛋氨酸的性质和用途,着重考察了不同的细胞破碎方法对释放 SAM 的影响。
结果表明用乙酸乙酯处理细胞,再利用挤压式细胞破碎的方法,不仅大大提高了酵母细胞破碎率(85%以上) ,
而且有效地防止了 SAM的分解及降解,提高了 SAM的收率(约 75% ) ,从而大大降低了成本。此法是一种简单
有效的释放 SAM工艺,具有实际的工业应用意义。
关键词:腺苷蛋氨酸;酵母;破碎
中图分类号: TS202. 3 文献标识码: A 文章编号: 1006 - 2513 (2005) 02 - 0024 - 03
The study on re lea sing adeno sylm e thionine by breaking yea st
ZENG Jun hua, W ANG Chang lu, CHEN Rong rong, ZHO U Q ing li, ZHANG J ian
( School of Food Science and B io engineering, Tianjin University of Science and Technology, Tianjin 300222)
Abstract: The character and use of adenosylmethionine were introduced in the article, especially the different way to
break cell for releasing SAM were investigated . The results showed extrusionbreaking craft of the cell, not only averting
position and degradation for purifying adenosylmethionine were investigated and contrived, but also some more
SAM was obtained by thisway. It is not only simp le but also useful a way of releasing and purifying SAM . So itwill has
a wide using p rospect for industry.
Key words:Adenosylmethionine, yeast, breaking
物纯度高,但成本太高,一般只用于合成同位素标记
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1 引言的 SAM ;一些微生物可以通过细胞代谢,在培养
腺苷蛋氨酸( SAM ) ,又称腺苷甲硫氨酸,是人基中存在一定量甲硫氨酸,便能够在细胞内转化和
体内最重要的甲基供体,该物质在体外能抑制反转积累较高浓度的 SAM。因此,通过微生物的发酵、提
录病毒(例如 H