一种新的蘑菇凝集素的生化特征和氨基酸分析  

Biochemical Characteristics and Amino Acid Analysis of A Novel Agglutinin from Edible Mushrooms

作　　者：彭进洪[1] 孙慧[1] 赵辰光[1] 

机构地区：[1]武汉大学生命科学学院,武汉430072

出　　处：《氨基酸和生物资源》2002年第3期28-31,共4页Amino Acids & Biotic Resources

基　　金：国家自然科学基金资助项目 (项目号 3 0 10 0 2 3 6)

摘　　要：用 (NH4) 2 SO4分级沉淀、离子交换和分子筛等方法 ,从食用蘑菇中分离纯化出一种凝集素 ,经SDS -PAGE测定其亚基的相对分子量为 15 .8kDa,质谱分析法测定其分子量为 32kDa ,说明该凝集素由两个亚基组成。氨基酸分析发现 ,该凝集素不含半胱氨酸。热稳定试验和耐酸碱试验显示 。From edible mushrooms, a agglutinin was purified by precipitation of saturated (NH 4) 2SO 4 followed by DEAE-Fast Flow and Sephacryl S-200 column chromatography. Its molecular weight (MW) was 32kDa by mass spectrum, and subunit's MW 15.8kDa by SDS-PAGE, indicating that the agglutinin consisted of two subunits. The analysis for its amino acid composition suggested that there wasn't cysteine. The temperature-test and pH-test demonstrated the agglutinin was very stable.

关 键 词：蘑菇凝集纱 生化特征 氨基酸分析 血凝集活性 

分 类 号：R284[医药卫生—中药学] S646[医药卫生—中医学]