蒸汽处理对纯化大豆抗原含量及免疫原性的影响  

Effects of Steam-processing on the Content and Immunogenicity of Purified Soybean Antigens

作　　者：孙鹏[1] 秦贵信[1] 

机构地区：[1]吉林农业大学动物科技学院,吉林长春130118

出　　处：《中国兽医学报》2006年第5期551-554,共4页Chinese Journal of Veterinary Science

基　　金：国家自然科学基金资助项目(30430520)

摘　　要：将大豆球蛋白和β-伴大豆球蛋白分别从生、熟大豆中分离纯化后，通过电泳进行分析鉴定。将经过鉴定后的纯化抗原皮下注射18～22g的昆明小鼠，利用琼脂扩散试验及免疫酶技术检测所得抗血清与原有抗原是否发生免疫应答反应。结果表明，生大豆所得提纯样品中11S 2峰和7S 1峰分别为大豆球蛋白和β伴大豆球蛋白。蒸汽处理可使大豆球蛋白含量明显减少，免疫原性丧失；而β伴大豆球蛋白经同样处理后，含量虽稍有下降，其免疫原性却依然存在。Glycinin and β-eonglycinin were isolated from the raw and steam-processed soybeans and assayed by electrophoresis. Then the isolated antigens were injected into Kunming mice weighed 28-22 g and their immune response were measured. The immune responses were examined by Agar-gel immunodiffusion and ELISA. The second peak of llS and the first peak of 7S were proved to be the glycinin and β-conglycinin in raw soybeans ,respectively. The results indicated that the steamprocessing could reduce glycinin content and deprive its immunogenicity. But the β-conglyeinin remained its immunogenieity in spite of its content is declined slightly.

关 键 词：大豆球蛋白 Β-伴大豆球蛋白 分离 纯化 免疫原性 

分 类 号：Q939.91[生物学—微生物学] S852.4[农业科学—基础兽医学]