食品科学 ›› 2013, Vol. 34 ›› Issue (11): 32-35.doi: 10.7506/spkx1002-6630-201311008

• 基础研究 • 上一篇    下一篇

绿豆胰蛋白酶抑制剂的含量、多型性及稳定性

江均平,李春红,张 涛,云冬梅,杨雪丰   

  1. 1.中国农业科学院农产品加工研究所,农业部农产品加工综合性重点实验室,北京 100193;
    2.中国农业科学院作物科学研究所,北京 100081;3.北京农学院食品科学与工程学院,北京 102206
  • 收稿日期:2012-03-04 修回日期:2013-02-01 出版日期:2013-06-15 发布日期:2013-06-03
  • 通讯作者: j江均平 E-mail:jiangjunping@yahoo.com.cn
  • 基金资助:

    国家食用豆产业技术体系项目

Activity, Polymorphism and Stability of Trypsin Inhibitor from Mung Beans (Vigna radiata)

JIANG Jun-ping,LI Chun-hong,ZHANG Tao,YUN Dong-mei,YANG Xue-feng   

  1. 1. Key Laboratory of Agro-products Processing, Minstry of Agriculture, Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China;
    2. Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing 100081, China;
    3. College of Food Science and Engineering, Beijing University of Agriculture, Beijing 102206, China
  • Received:2012-03-04 Revised:2013-02-01 Online:2013-06-15 Published:2013-06-03
  • Contact: Jun-Ping JIANG E-mail:jiangjunping@yahoo.com.cn
  • Supported by:

    Food Beans Project, China Agriculture Research System

摘要:

测得我国26份绿豆栽培品种胰蛋白酶抑制剂(TI)含量范围为29.0~53.3TIU/g,平均值38.9TIU/g,其中冀绿7号、中绿5号、淮绿5号含量最高,分别为53.5、51.3、49.6TIU/g。明胶-PAGE活性染色结果表明:绿豆含有M1~M4 4种TI,M2为主要组分;冀绿7号品种的M4以结合态形式存在,经100℃或pH1.5处理后消失,同时出现5条新带。绿豆TI性质稳定,水煮30min可保存66.4%~83.1%活性,pH1.5处理8h活性为原来的86.3%~110.0%;提取液放置时间对酶谱有影响。

关键词: 绿豆, 胰蛋白酶抑制剂, 多型性, 热稳定性, 酸稳定性

Abstract:

In this study, trypsin inhibitor (TI) activity, polymorphism and stability of 26 cultivars of mung beans (Vigna radiata (L.)
R. Wilczek) in China were tested. The cultivars had 29.0-53.3 TIU/g of seed, with an average value of 38.9 TIU/g. Mung beans
Jilv 7, Zhonglv 5 and Huailv 5 had the highest TI activity, which were 53.5, 51.3 TIU/g and 49.6 TIU/g, respectively. Inhibitory
activity staining Gelatin-PAGE showed that mung bean had 4 TI bands (M1-M4), and M2 was the main component.
Approximately 66.4%-83.1% of the TI activity remained after treatment in boiling water for 30 min, and 86.3%-110.0%
of the activity was detected after 8 h at pH 1.5. The M4 of mung bean Jilv 7 in a bound form disappeared after treated in
boiling water or at pH 1.5 and 5 TI bands formed.

Key words: mung bean, trypsin inhibitor, polymorphism, thermal stability, acid stability