期刊文献+

重组荞麦胰蛋白酶抑制剂理化性质的研究 被引量:5

Characteristics of Recombinant Buckwheat Trypsin Inhibitor(rBTI)
下载PDF
导出
摘要 荞麦胰蛋白酶抑制剂(BuckwheatTrypsinInhibitor,BTI)是存在于荞麦种子中的一种抗营养因子。本文经过原核表达及两步层析纯化得到高纯度的重组荞麦胰蛋白酶抑制剂rBTI。通过分析表明,重组荞麦胰蛋白酶抑制剂与天然荞麦胰蛋白酶抑制剂的性质类似。rBTI的相对分子质量约为11kDa,等电点约为6.2。rBTI对胰蛋白酶有较强的抑制作用,抑制摩尔比(以BApNA为底物)为1:1.5。rBTI的最适pH值为8.0,在pH3.0~8.0之间有较好的热稳定性,100℃加热120min仍保持70%的胰蛋白酶抑制活性。 Recombinant buckwheat trypsin inhibitor (rBTI) was purified by affinity chromatography on Ni^2+- NTA column and gel filtration chromatography on Superdex G-75 10/30 HR. The analysis of some properties showed that rBTI was similar to the native trypsin inhibitors in buckwheat seeds. It has an approximate molecular mass of 11 kDa, a pI of 6.2 and a pH optimum of 8.0. rBTI has a strong inhibition on trypsin with the mole ratio about 1:1.5. The protein possesses thermostability in the pH range 3.0 - 8.0. Even after 120min of heat treatment (100℃) the inhibitor still keeps over 70% of its trypsin inhibitory activity.
出处 《食品科学》 EI CAS CSCD 北大核心 2006年第8期52-56,共5页 Food Science
基金 国家自然科学基金项目(30470178) 山西省自然科学基金项目(20031064)
关键词 荞麦胰蛋白酶抑制剂 重组 性质 buckwheat trypsin inhibitor recombinant properties
  • 相关文献

参考文献11

  • 1回瑞华,侯冬岩,李学成,刘晓媛,朱永强.荞麦中蛋白质含量的分析[J].食品科学,2004,25(10):230-232. 被引量:7
  • 2Ikeda K,Sakaguchi T,Yasumoto K.Endogenous factors affecting protein digestability in buckwheat[J].Cereal Chem,1991,68(4):424.
  • 3王宏伟,乔振华,任文英,鹿育晋,朱镭,张丽,张政,王转花.苦荞胰蛋白酶抑制剂对HL-60细胞增殖的抑制作用[J].山西医科大学学报,2002,33(1):3-4. 被引量:12
  • 4Erlanger B F,Kokowsky N,Cohen W.Arch biochem biophys[M].1961,95:271-278.
  • 5Hermann Schagger,Gebhard yon Jagow.Tricine-sodium-dodecyl-sulfate-polyacrylamide gel electrophoresis for the sepration of proteins in the range from 1 to 100kDa[J].Analytical Biochemistry,1987,166:368-379.
  • 6张政,王转花,林汝法,金晓弟.苦荞种子胰蛋白酶抑制剂的分离纯化及部分性质研究[J].中国生物化学与分子生物学报,1999,15(2):247-251. 被引量:21
  • 7DiPietro C M,Liener I E.Heat inactivation of kunitz and bowman-birk soybean protease inhibitors[J].Journal of Agricultural and Food Chemistry,1999,37:39-44.
  • 8Magdi A Osman,Phyllis M Reid,Charles W Weber.Thermal inactivation of tepary bean (Phaseolus acutifolius),soybean and lima bean protease inhibitors:effect of acidic and basic pH[J].Food Chemistry,2002,78:419-423.
  • 9Bradford M M.A Rapid and sensitive method for quantitation of microgram quantities of protein utilizing the principle of protein-dye binding[J].Anal Biochem,1976,72:248-254.
  • 10Tsybina T,Dunaevsky Y,Musolyamov A,et al.New protease inhibitors fiom buckwheat seeds:properties,partial amino acid sequences and possible biological role[J].Biol Chem,2004,385(5):429-34.

二级参考文献10

共引文献35

同被引文献43

引证文献5

二级引证文献25

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部