亲和层析快速提取白果和大豆的抗氧化蛋白  

Fast preparation of antioxidant proteins from ginkgo and soybean by using affinity chromatography

作　　者：王桂珍[1] 凌辉生[1] 谢丽思[1] 李任强[1] 

机构地区：[1]暨南大学生物工程学系,广东广州510632

出　　处：《食品工业科技》2012年第1期278-281,共4页Science and Technology of Food Industry

基　　金：暨南大学自然科学基金(640073)

摘　　要：用环氧氯丙烷活化法把血红素结合于惰性分子筛填料SephadexG-25上作为配基做成亲和层析柱,用于从白果或大豆中提取具有抗氧化活性的蛋白。此层析柱以去离子水为平衡液、0.2mol/L的NaAc-HAc缓冲液(pH3.6)为洗脱液,层析得到的蛋白经亚油酸-硫氰酸钾抗氧化活性测定证明具有较高的抗氧化活性。白果全蛋白的抗氧化活性为7.92%,经此方法提纯后得到2种抗氧化多肽,活性达到17.45%;而大豆中的抗氧化蛋白经纯化则得到多种,抗氧化活性由全蛋白时的10.52%提高至30.72%。这是一个新的、只需一个步骤即可从白果或大豆蛋白提取液中提取到具有高抗氧化活性蛋白的方法,具有成本低,快速高效的特点。After Sephadex G-25 polymerbeads were activated by using epichlorohydrin,hemin was bound with them to prepare an immobilized hemin affinity chromatography column,which was used to prepare antioxidant proteins from ginkgo and soybean.Equilibrated with deionized water and eluted with pH3.6,0.2mol/L NaAc-HAc buffer,those proteins obtained from this column were demonstrated to possess high antioxidative activity（AA） after the measurement with linoleic acid-potassium thiocyanate.AA of crude proteins of ginkgo was 7.92% and two polypeptides of them were obtained with AA 17.45% after purification.In soybean,several polypeptides with AA 30.72% were obtained from the crude proteins with AA 10.52%.This method was a novel,rapid and effective method for preparation of antioxidant proteins from ginkgo and soybean.

关 键 词：血红素 亲和层析 白果 大豆 抗氧化蛋白 

分 类 号：TS201.21[轻工技术与工程—食品科学]