中文摘要：

对宰后10min的鸡胸肉经匀浆后利用超高速冷冻离心、硫酸铵分级沉淀、离子交换层析和疏水层析等技术，从中分离纯化出μ-钙激活酶（μ-calpain）和μ/m-钙激活酶（μ/m-calpain）。对分离纯化过程各主要步骤中的酶总活性、比活性等参数进行测定，同时采用活性电泳对纯化过程的样品进行分析。结果表明：样品通过HitrapCaptoDEAE层析柱，可以将μ-calpain和μ/m-calpain分别洗脱下来，μ-calpain比活性为1．02U·mg-1；μ/m-calpain的比活性为3．04U·mg-1；所得μ-calpain及μ/m—calpain样品分别依次经过PhenylSepharose6FF层析柱和MonoQ层析柱，最后得到的μ-calpain和μ/m-calpain比活性分别为26．89和34．96U·mg-1。结果表明，随着纯化步骤的增加，鸡胸肉中的钙激活酶纯度逐步增加，并得到了较有效的纯化。

英文摘要：

Chicken breast meat （within 10 min postmortem）was sampled and treated with procedures such as homogenization, ammonium sulfate fractionation, ionic exchange, hydrophobie chromatography, etc. The total activity and specific activity of calpains and other parameters related to different major purification procedures were detected. Meanwhile ,the samples in purification processes were verified by way of casein zymography. It showed that μ-calpain and μ/m-calpain in the sample could be separated through Hitrap Capto DEAE anion-exchange column. In this step,the specific activity of μ-calpain was 1.02 U.mg-1 and that of μ/m-ealpain was 3.04 U. mg-1. Then ,the sample containing μ-calpain went through Phenyl Sepharose 6 FF Hydrophobic column and Mono Q anion-exchange column one by one, and so did μ/m-calpain sample. In the last step,the specific activity of resultant μ-calpain was 26.89 U-mg-1 and that of μ/m-calpain was 34.96 Umg-1. It confirmed that as the purification step increased,the purity of calpains from chicken breast meat was raised gradually and calpains were purified effectively in this purification processes.