冬小麦麸皮抗冻蛋白的筛选及其分离纯化  

Purification and Characterization of Winter Wheat (Triticum aestivum L.) Bran Antifreeze Protein

作　　者：张超[1,2] 赵晓燕[1] 马越[1] 张晖[2] 李冀新[3] 姚惠源[2] 

机构地区：[1]国家蔬菜工程技术研究中心北京市农林科学院,北京100097 [2]江南大学,食品科学与工程国家重点实验室,无锡214122 [3]新疆农垦科学院特产研究所,无锡214122

出　　处：《中国粮油学报》2009年第5期16-20,共5页Journal of the Chinese Cereals and Oils Association

基　　金：国家十五攻关项目(No.2001BA501A03)

摘　　要：抗冻蛋白是一种可以非依数性降低体系冰点的蛋白质,在生命体内具有非常重要的生理作用。从多种谷物中筛选,发现冬小麦麸皮粗蛋白显示出抗冻活性。进一步依次采用硫酸铵沉淀、离子色谱、凝胶色谱以及HPLC等步骤将其分离纯化,最终获得色谱纯的冬小麦麸皮抗冻蛋白。该蛋白总纯化倍数为357倍,产率为1.60%。电泳分析确定该抗冻蛋白由单一亚基组成,分子质量为13 860 u。Antifreeze protein can decrease the freezing point of a system non - colligatively, referred to as thermal - hysteresis activity, and can retard re - crystallization strongly, playing an important role in an organism. It was found in this work through a selection among multigrains that winter wheat bran protein exhibits antifreeze activity. A sample of chromatogram - pure winter wheat（ Triticum aestivum L. ） bran antifreeze protein （TaAFP） was gained, which was purified by 357 - fold with an overall yield of 1.60% by means of five successive steps including crude extraction, ammonium - sulphate fractionation, anion-exchange chromatography, size - exclusion chromatography and HPLC. Furthermore, It is revealed in the result of an electrophoresis analysis that Ta AFP is a monomer with an approximate molecular mass of 13 860u.

关 键 词：冬小麦 麸皮 抗冻蛋白 纯化 分子质量 

分 类 号：TS201.9[轻工技术与工程—食品科学]