分离提取绿麦芽中的抗酵母蛋白  

Separation and Purification of Anti-yeast Protein from Green Malt

作　　者：董学艳[1] 王晓丹[1] 程贺[1] 聂妤[1] 戚月秀[1] 赵长新[1] 

机构地区：[1]大连工业大学生物工程学院,大连116034

出　　处：《食品工业》2011年第7期74-76,共3页The Food Industry

基　　金：国家"十一五"国家科技支撑计划重点项目(2007BAK36B01)资助

摘　　要：将绿麦芽粉碎后加入0.05 M硫酸浸提,然后采用硫酸铵分级沉淀抗酵母活性物质,利用DEAE纤维素柱、G-50葡聚糖柱、CM-葡聚糖-C50柱等层析技术纯化了抗酵母蛋白,经SDS-PAGE电泳显示为一条单带,说明分离效果已达到电泳纯,分子量在16 KDa左右。检测了其抗酵母菌活性,当发酵液中抗酵母蛋白含量达到100μg/mL时,酵母菌的生长抑制率达到50%左右。将分离出来的抗酵母蛋白经100℃的水浴之后电泳显示无差别,说明此蛋白能耐受住100℃的高温。Green malt powder was extracted in 0.05 M pure sulfuric acid and fractionated by ammonium sulphate precipitation.The crude protein was purified using DEAE cellulose column,G-50 dextran column,and CM-glucan-C50 column chromatography,using SDS-PAGE electrophoresis showed a single band,indicating a pure electrophoretic separation has been reached,the molecular weight of protein was 16 KDa.The anti-yeast activity of protein was detected,when protein content in the fermentation broth reaches 100 μg/mL,the yeast growth inhibition rate reached 50%.The SDS-PAGE electrophoresis pattern showed that the protein was stable and tolerant at the temperature of 100 ℃.

关 键 词：大麦 麦芽 抗菌蛋白 分离 

分 类 号：TS262.5[轻工技术与工程—发酵工程]