大豆凝集素的分离纯化及血凝效果研究  

On Isolation, Purification and Hemagglutination Effect of Soybean Agglutinin

作　　者：湛润生 纪丽颖[1,2] 邢宝龙 张旭丽[3] ZHAN Run-sheng;JI Li-ying;XING Bao-long;ZHANG Xu-li(School of Life Science,Facilities Agricultural Technology Research and Development Center,Shanxi Datong University,Datong Shanxi,037009;Institute of High Latitude and Cold Area Crops,Shanxi Academy of Agricultural Sciences,Datong,Shanxi 037008)

机构地区：[1]山西大同大学生命科学学院,山西大同037009 [2]山西大同大学设施农业技术研发中心,山西大同037009 [3]山西省农业科学院高寒区作物研究所,山西大同037008

出　　处：《山西大同大学学报（自然科学版）》2018年第2期51-53,56,共4页Journal of Shanxi Datong University(Natural Science Edition)

基　　金：山西大同大学科研项目[2015K6];国家食用豆产业技术体系大同综合试验站科研项目[nycytx-18-Z4]

摘　　要：为研究不同品种大豆中凝集素相对含量高低及血凝效果,用0.9%Na Cl溶液抽提不同品种大豆中的凝集素,通过观察凝集素提取液与2%红细胞悬液的凝集反应程度,来初步判断凝集素的含量高低;再通过测定凝集素提取液与2%红细胞悬液作用后上清液吸光值,以及凝集红细胞沉淀的干重,进一步确定不同品种大豆中凝集素的相对含量。结果表明,利用血凝法可快速测定大豆中的凝集素含量,‘晋科5号’、‘长豆34号’凝集素含量最高,‘晋豆25号’、‘晋遗57号’凝集素含量次之,‘晋遗59号’含量最低。In order to study the relative content of agglutinin in different kinds of soybeans and hemagglutination effect,in this study,0.9%sodium chloride solution was used to extract agglutinin from different varieties of soybeans.By observing the degree of agglutination of agglutinin extract and 2%erythrocyte suspension,the concentration of agglutinin was determined.The relative content of agglutinin in different varieties was further determined by measuring the OD value of supernatant and the dry weight of aggregated erythrocyte sedimentation by measuring the reaction of agglutinin extract and 2%erythrocyte suspension.The results showed that content of agglutinin was the highest in‘Jinke 5’and‘Changdou 34’,and‘Jindou 25’,‘Jinyi 57’soybean agglutinin content followed,and‘Jinyi 59’was the lowest.The results showed that hemagglutination can be used to readily quantify agglutinin in the soybean.

关 键 词：大豆凝集素 分离 纯化 血凝效果 

分 类 号：S852.45[农业科学—基础兽医学]