白蛋白对使用蓝色淀粉聚合物进行淀粉酶测定的影响。

Effect of albumin on amylase assay using blue starch polymer.

作者信息

Akedo H, Yoshioka K, Ehara M, Kitamura T

出版信息

Clin Chim Acta. 1981 Sep;115(3):333-9. doi: 10.1016/0009-8981(81)90246-1.

Abstract

The nature of the stimulation by albumin of amylase activity determined by use of blue starch polymer was studied. The binding of albumin to the starch polymer was responsible for the stimulation of amylase activity, since the stimulation was observed with the albumin-bound blue starch polymer as substrate irrespective of the presence or absence of free albumin in the reaction mixture. When the albumin-bound blue starch polymer was hydrolysed by amylase, the blue oligosaccharide fragments were released with the albumin attached. These oligosaccharide fragments were about 1.3 times larger in average molecular size than the fragments released in the absence of albumin, suggesting that the apparent stimulation of amylase by albumin, (about 1.3 times) is due to the liberation of the larger oligosaccharide fragments.

摘要

研究了利用蓝色淀粉聚合物测定白蛋白对淀粉酶活性的刺激性质。白蛋白与淀粉聚合物的结合是淀粉酶活性受到刺激的原因，因为无论反应混合物中是否存在游离白蛋白，以与白蛋白结合的蓝色淀粉聚合物为底物时都能观察到这种刺激。当与白蛋白结合的蓝色淀粉聚合物被淀粉酶水解时，蓝色寡糖片段会带着附着的白蛋白一起释放出来。这些寡糖片段的平均分子大小比在无白蛋白情况下释放的片段大约大1.3倍，这表明白蛋白对淀粉酶的明显刺激（约1.3倍）是由于释放出了更大的寡糖片段。