绿豆胰蛋白酶抑制剂的含量、多型性及稳定性  

Activity, Polymorphism and Stability of Trypsin Inhibitor from Mung Beans (Vigna radiata)

作　　者：江均平[1] 李春红[1] 张涛[2] 云冬梅[3] 杨雪丰[3] 

机构地区：[1]中国农业科学院农产品加工研究所农业部农产品加工综合性重点实验室,北京100193 [2]中国农业科学院作物科学研究所,北京100081 [3]北京农学院食品科学与工程学院,北京102206

出　　处：《食品科学》2013年第11期32-35,共4页Food Science

基　　金：国家现代农业(食用豆)产业技术体系建设专项(CARS-09-G15)

摘　　要：测得我国26份绿豆栽培品种胰蛋白酶抑制剂(TI)含量范围为29.0～53.3TIU/g,平均值38.9TIU/g,其中冀绿7号、中绿5号、淮绿5号含量最高,分别为53.5、51.3、49.6TIU/g。明胶-PAGE活性染色结果表明:绿豆含有M1～M44种TI,M2为主要组分;冀绿7号品种的M4以结合态形式存在,经100℃或pH1.5处理后消失,同时出现5条新带。绿豆TI性质稳定,水煮30min可保存66.4%～83.1%活性,pH1.5处理8h活性为原来的86.3%～110.0%;提取液放置时间对酶谱有影响。In this study, la＇ypsin inhibitor （TI） activity, polymorphism and stability of 26 cultivars of mung beans （Vigna radiata 6.） R. Wilczek） in China were tested. The cultivars had 29.0--53.3 TTU/g of seed, with an average value of 38.9 TIU/g. Mung beans Jilv 7, Zhonglv 5 and Huailv 5 had the highest TI activity, which were 53.5, 51.3 TIU/g and 49.6 TIU/g, respectively. Inhibitory activity staining Gelatin-PAGE showed that mung bean had 4 TI bands （M1--M4）, and M2 was the main component. Approximately 66.4%--83.1% of the TI activity remained after treatment in boiling water for 30 min, and 86.3%--110.0% of the activity was detected after 8 h at pH 1.5. The M4 of mung bean Jilv 7 in a bound form disappeared after treated in boiling water or at pH 1.5 and 5 TI bands formed.

关 键 词：绿豆 胰蛋白酶抑制剂 多型性 热稳定性 酸稳定性 

分 类 号：S522[农业科学—作物学]