麦胚凝集素的高效纯化工艺及其稳定性研究  

Research on Highly Efficient Purification and Stability of Wheat Germ Agglutinin

作　　者：单良[1] 单美[2] 姚惠源[1] 

机构地区：[1]江南大学食品学院食品科学与安全教育部重点实验室,无锡214036 [2]泰山学院旅游与资源环境系,泰安271021

出　　处：《中国粮油学报》2006年第3期211-216,共6页Journal of the Chinese Cereals and Oils Association

基　　金：国家十五重点科技攻关项目资助课题(编号:2001BA501A04)

摘　　要：通过单因素和正交试验确定了麦胚凝集素(WGA)的最佳提取条件(提取时间3．4h,甲酸浓度 0．5mol／L,液料比10．15),并建立了利用盐析分级、选择性热处理、部分水解甲壳素亲合层析和凝胶过滤层析对WGA进行高效纯化的工艺。研究了WGA的理化稳定性,发现WGA的活性随常压热处理温度、时间的增加而降低,而且对于湿热处理比干热处理更敏感。WGA在加压蒸汽处理(2．4kg／cm2,20min)和挤压处理 (145℃,140r／min)后完全丧失活性。WGA的活性在pH7．0-8．5范围内最高,在pH≤2．5或H≥11．0时完全丧失。WGA的活性随茶多酚浓度的增加而显著降低,在茶多酚浓度达到15g／L时完全丧失。The optimum extraction conditions of wheat germ agglutinin （WGA） has been identified through factorial and orthogonal experiments： extraction time is 3.4h, formic acid contrention is 0.5mol/L, liquid/material ratio is 10： 15. A highly efficient purification process has been established through successively salting - out of the protein, selective heat treatment, affinity chromatography on partially hydrolyzed chitin, and gel filtration chromatogra- phy. It has been found that the stability of WGA is affected by physicochemical factors. WGA activity decreases when the treatment temperature under environmental pressure is rising, showing additional sensitivity toward moisture. WGA will completely lose activity after pressurized steam treatment （2.4kg/cm^2 ,20min） and extrusion treatment （ 145℃, 140r/min）. The activity of WGA shows its greatest activity under pH7.0 - 8.5, and loses it completely at pH≤2.5 or H≥11. 0. WGA activity will reduce with the rise of tea polyphenols concentration and will be completely damaged when the content of tea polyphenols reaches 15g/L.

关 键 词：麦胚凝集素(WGA) 纯化 稳定性 红血球凝集活性 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS210.1[轻工技术与工程—食品科学与工程]