非洲山毛豆种子凝集素性质的研究  

Study on lectin properties of Tephrosia vogelii seeds

作　　者：丘苑新[1] 马永全[1] 于新[1] 

机构地区：[1]仲恺农业工程学院轻工与食品学院,广东广州510225

出　　处：《广东农业科学》2012年第8期101-103,共3页Guangdong Agricultural Sciences

基　　金：广东省科技计划项目(2008B030302001)

摘　　要：以非洲山毛豆种子为材料,通过热稳定性试验、酸碱稳定性试验、糖专一性试验及金属离子试验对其凝集素的性质进行研究。结果表明：当温度大于70℃,凝集素活性全部丧失;凝集素在pH5.8~9.1范围内具有凝集活性;凝集素的抑制糖主要是乳糖、蔗糖,而D-半乳糖、海藻糖和麦芽糖对其完全没有抑制效果;山毛豆种子凝集素凝集兔红细胞的活性依赖于Ca2＋和Mg2＋,Mn2＋对山毛豆种子凝集素凝集兔红细胞的活性无影响。Through the thermal stability test,acid-base stability test,carbohydrate specificity test and metal ion test to study the Tephrosia vogelii seeds lectin properties in this paper.The results showed that lectin activity totally lossed when the temperature was above 70℃;the lectin had agglutinating activity between pH5.8~9.1;the inhibition effect on lectin of Tephrosia vogelii seeds were sugar lactose and sucrose,D-galactose,trehalose and maltose did not perfectly inhibit the lectin;the agglutination of lectin on red blood cell of rabbit depended on Ca2＋ and Mg2＋,Mn2＋ had no effect on agglutination activity.

关 键 词：非洲山毛豆 种子 凝集素 凝集活性 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]