明绿豆活性蛋白的分离纯化及抗菌性鉴定  

Purification and Antimicrobial Property of the Bioactive Protein from Ming Mung Bean

作　　者：李梅青[1] 孔祥淋 王康[1] 李芬[1] 

机构地区：[1]安徽农业大学茶与食品科技学院,合肥230036

出　　处：《天然产物研究与开发》2016年第7期1084-1087,1092,共5页Natural Product Research and Development

基　　金：合肥农产品加工研究院资助院企合作项目(2012HAP P002)

摘　　要：利用25％及75％饱和度的硫酸铵沉淀、阳离子交换层析CM-52和葡聚糖凝胶SephadexG-75对明绿豆蛋白进行了分离纯化。实验结果表明：分离纯化出的该蛋白对两种真菌：棉花枯萎病菌（Fusariumoxysporumfsp．vasinfectum）、玉米纹枯病菌（Rhizoctoniasolani地地）的生长具有一定的抑制作用；对金黄色葡萄球菌（Staphy-lococcusAureus）的细菌生长虽有一定的抑制作用，但较其抗真菌活性相对偏弱。利用高效液相色谱法（HPLC）对分离出的抗菌蛋白的分子量进行了测定，其分子量在29．7～33．8kDa之间。The bioactive protein was isolated from Ming mung bean by the precipitation with 25% and 75% of saturated ammonium sulfate, ion exchange chromatography on CM-52 and Gel-filtration chromatography on Sephadex G-75. The result showed that the purified protein exhibited antifungal activity against Fusarium oxysporumf, sp. vasinfectum and Rhi- zoctonia solani Kuha. It had inhibitory effect on Staphylococcus Aureus, but the antibacterial activity was relatively weaker compared with antifungal activity. The molecular weight of the purified protein was between 29.7 and 33.8 kDa by HPLC analysis.

关 键 词：明绿豆 活性蛋白 分离纯化 抗菌性 

分 类 号：TS201.4[轻工技术与工程—食品科学]