核桃凝集素的提取及其性质  

Extraction and Characterization of Walnut(Juglans regia) Kernel Lectin

作　　者：冀爱青[1] 韩红艳[1] 杨红雁 吴国良[3] 

机构地区：[1]晋中学院生物科学与技术学院,山西晋中030600 [2]晋中市气象局,山西晋中030600 [3]河南农业大学园艺学院,河南郑州450002

出　　处：《食品科学》2014年第20期22-25,共4页Food Science

基　　金：国家自然科学基金面上项目(31171943);山西省特色专业建设项目(晋教材(2012)151号)

摘　　要：以核桃仁为材料,对核桃凝集素的分离条件及其部分性质进行研究。结果表明:凝集活性值能准确反映凝集素的血凝效果;核仁经PBS缓冲液(pH 7.4)浸提24 h及质量分数70%硫酸铵分级沉淀,得到的核桃凝集素粗品能凝集人A、B、O、AB型血红细胞,且无血型专一性,其凝集活性不能被常见的单糖和寡糖抑制,但可被糖的衍生物所抑制;凝集活性在30~50℃基本不变,有较广泛的pH值作用范围(5.0~8.0);供试的5个核桃品种中,薄壳香粗提液的凝集活性最强,凝集活性值达到0.478。The aim of this study was to investigate the extraction conditions and some characteristics of lectin from walnut(Juglans regia) kernel. The results indicated that the agglutinating activity(Aa) could accurately reflect blood agglutination efficiency. Crude lectin with strong hemagglutination activity was obtained from walnut kernel by extraction with phosphate buffer solution(PBS) at pH 7.4 for 24 h followed by fractional precipitation with 70%(NH4)2SO4. The lectin could agglutinate A, B, O and AB types of red blood cells without blood type specificity. The hemagglutination activity could be inhibited by saccharide derivatives, but not by monose or oligose. The lectin from walnut kernel was temperature-insensitive, and showed a broad reaction pH range(5.0–8.0). The hemagglutination activity of walnut kernel lectin from Baokexiang cultivar was the strongest among five tested walnut cultivars, which showed an Aa of 0.478.

关 键 词：核桃 凝集素 活性 性质 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]