食品科学 ›› 2008, Vol. 29 ›› Issue (11): 328-331.

• 工艺技术 • 上一篇    下一篇

菜豆凝集素的分离及相对分子质量测定

 李笑梅   

  1. 哈尔滨商业大学食品工程学院;
  • 出版日期:2008-11-15 发布日期:2011-12-08

Isolation of Phaseolus vulgaris Agglutinin and Determination of Its Molecular Weight

 LI  Xiao-Mei   

  1. College of Food Engineering,Harbin University of Commerce,Harbin 150076,China
  • Online:2008-11-15 Published:2011-12-08

摘要: 以菜豆为原料,考察了硫酸铵饱和度、pH值对菜豆凝集素分离效果的影响,采用凝集效价法和SDS-PAGE凝胶电泳法测定凝集素含量及相对分子质量。分离最佳条件为:硫酸铵饱和度60%、pH5.5;所得鲜菜豆中凝集素的含量为189.7mg/100g;凝胶电泳最佳水平为:样品浓度10mg/g、进样量20μl、分离胶浓度12%、电压电流分别为50V、25mA,在此条件下分析得出菜豆凝集素相对分子质量约为204.07kD。

关键词: 菜豆凝集素, 分离, 含量, 分子质量

Abstract: The effects of(NH4)2SO4 saturation and pH on the isolation of Phaseolus vulgaris Agglutinin(PVA) were investigated in this study.PVA content and molecular weight were determined by using agglutinin biological activity and SDS-PAGE electrophoresis methods respectively.The optimal isolation conditions are as follows:(NH4)2SO4 saturation 60 % and pH 5.5.The content of agglutinin is 189.7 mg/100 g under such conditions.The optimum conditions of SDS-PAGE electrophoresis are as follows:Sample concentration 10 mg/g,injection volume 20 μl,separating gel concentration 12%,voltage 50V and current 25 mA.The relative molecular weight is 204.07 kD under the above conditions.

Key words: Phaseolus vulgaris agglutinin(PVA), isolation, content, molecular weight