绿豆凝集素提取工艺研究  

Research on extraction technique of Mung bean lectin

作　　者：乃日斯克[1] 郇美丽[1] 沈群[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科技》2007年第9期72-75,共4页Food Science and Technology

基　　金：国家"十一五"课题

摘　　要：绿豆凝集素是豆科类凝集素的一种,除了具有血红细胞凝集之外,还有α-半乳糖苷酶活性,是一种特殊的植物蛋白。硫酸铵沉淀实验发现,凝集素的血凝活力集中在0￣50%饱和度范围内。为了提高绿豆凝集素的提取率,在磨浆缓冲溶液中分别加入了β-巯基乙醇、蔗糖、聚乙烯吡咯烷酮(PVP)和半乳糖为保护剂。结果发现,只有β-巯基乙醇能够明显地提高凝集素的提取率,蔗糖对凝聚素没有明显的保护作用;硫酸铵沉淀后采用羧甲基纤维素(Carboxylmethyl Cellulose)阳离子交换分别进行了梯度洗脱和间歇式洗脱。Mung bean lectin, a legume lectin, has both the hemagglutinin activity and α-galactosidase activity. Ammonium sulfate precipitation experiment reveals that hemagglutinin activity rests in precipitates obtained at 0-50% saturation rate. To increase the extraction rate, the 13-mercaptoethanol, sucrose, polyvinylpyrrolidone and galactose were added. Experiment suggests that among these additives, only β-mercaptoethanol has significant effect on the extraction rate of Mung bean lectin. Beyond the 5g/L, addition of polyvinylpyrrolidone interferes with the preciseness of hemagglutination test. Carboxylmethyl cellulose ion exchange chromatography was used to further purify the lectin. Experiment result indicates that batch elution method achieves higher purification fold than gradient elution method.

关 键 词：绿豆 凝集素 酶保护剂 

分 类 号：TS202.3[轻工技术与工程—食品科学]