Effects of albumin and other proteins during assay of amylase activity
Effects of albumin and other proteins during assay of amylase activity
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白蛋白和其他蛋白质在淀粉酶活性测定过程中的影响
DOI：
10.1016/0009-8981(77)90463-6
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发表时间：
1977
影响因子：
5
通讯作者：
Sugimura Takashi
中科院分区：
文献类型：
--
作者：
Hao Kunihiko;T. Toshiyuki;Sato Shigeali;Sugimura Takashi
将白蛋白、γ-球蛋白、α-酪蛋白或颌下粘蛋白加入蓝淀粉显色测定人或大鼠淀粉酶的测定体系中，可提高淀粉酶活性，其中以白蛋白影响最大。这些蛋白质似乎通过保护淀粉酶的失活来提高淀粉酶的活性。有蛋白尿的尿样的淀粉酶活性高于没有检测到蛋白质的尿样。结论：在稀释阶段和孵育阶段加入终浓度为1 mg/ml的白蛋白时，淀粉酶测定更为可靠。
Addition of albumin, γ-globulin, α-casein or submaxillary mucin to the assay system for chromogenic measurement of human or rat amylase with blue starch increased the amylase activity, albumin having the most effect. These proteins seemed to increase the activity by protecting amylase from inactivation.Amylase activity was higher in urine samples showing proteinuria than in urine samples without detectable protein. It is concluded that amylase assay is more reliable when a final concentration of albumin of 1 mg per ml is added at the dilution step and at the incubation step.