食品与发酵科技
食品與髮酵科技
식품여발효과기
SICHUAN FOOD AND FERMENTATION
2013年
2期
63-67
,共5页
蚕蛹%抗菌肽%分离纯化%理化性质
蠶蛹%抗菌肽%分離純化%理化性質
잠용%항균태%분리순화%이화성질
silkworm chrysalis%antimicrobial peptides%separation and purification%physical and chemical properties
本研究采用加热-层析法和葡聚糖凝胶层析法分离纯化蚕蛹抗菌肽,利用Tricine SDS-PAGE电泳法确定抗菌肽的相对分子质量;采用琼脂孔穴扩散法研究不同条件对蚕蛹抗菌肽活性的影响.研究结果表明:蚕蛹抗菌肽的相对分子质量为4.85kD.纯化后的蚕蛹抗菌肽在100℃处理20min对大肠杆菌的抑菌圈直径可达1.80cm;pH在7.0-7.5时抑菌圈平均直径为1.975cm;室温放置3h抑菌圈直径可达2.05cm;盐离子浓度在0.2mol/L时抑菌活性最好抑菌圈直径为2.02cm.
本研究採用加熱-層析法和葡聚糖凝膠層析法分離純化蠶蛹抗菌肽,利用Tricine SDS-PAGE電泳法確定抗菌肽的相對分子質量;採用瓊脂孔穴擴散法研究不同條件對蠶蛹抗菌肽活性的影響.研究結果錶明:蠶蛹抗菌肽的相對分子質量為4.85kD.純化後的蠶蛹抗菌肽在100℃處理20min對大腸桿菌的抑菌圈直徑可達1.80cm;pH在7.0-7.5時抑菌圈平均直徑為1.975cm;室溫放置3h抑菌圈直徑可達2.05cm;鹽離子濃度在0.2mol/L時抑菌活性最好抑菌圈直徑為2.02cm.
본연구채용가열-층석법화포취당응효층석법분리순화잠용항균태,이용Tricine SDS-PAGE전영법학정항균태적상대분자질량;채용경지공혈확산법연구불동조건대잠용항균태활성적영향.연구결과표명:잠용항균태적상대분자질량위4.85kD.순화후적잠용항균태재100℃처리20min대대장간균적억균권직경가체1.80cm;pH재7.0-7.5시억균권평균직경위1.975cm;실온방치3h억균권직경가체2.05cm;염리자농도재0.2mol/L시억균활성최호억균권직경위2.02cm.
In this study, using the boiling method and Sephadex chromatography separation and purification silk-worm chrysalis antimicrobial peptides, Tricine SDS-PAGE electrophoresis to determine the relative molecular mass of the silkworm chrysalis antimicrobial peptides; Different conditions on the use of agar the cavity diffusion method study silkworm chrysalis antimicrobial peptide activity. The results showed that: the relative molecular mass of the silkworm chrysalis antimicrobial peptides 4.85kD. The silkworm chrysalis antimicrobial peptides purified at 100℃ for 20min on the inhibition zone diameter up to 1.80cm; The average inhibition zone diameter in&at pH 7.0-7.5 is 1.975cm; Room temperature for 3h inhibition zone diameter up to 2.05cm; Salt concentration in 0.2mol/L when the best antibacterial activity inhibition zone diameter of 2.02cm.
