4种腹足纲动物粗蛋白的凝集作用

The agglutination of the crude proteins from 4 species of animals

采用来自5种脊椎动物的8种血细胞、7种微生物单细胞、5种藻类细胞,对4种海产腹足纲动物凝集素进行筛选,均检测到凝集活性。绵羊红细胞、啤酒酵母、紫球藻对凝集反应最为敏感。4种动物凝集素普遍不耐高温,60℃或65℃下15min即全部失活,凝集反应的适宜pH为6.5～8.0,其凝集性能可能分别被不同的糖所抑制,但均可被0.02mol/LEDTA抑制。

8native erythrocytes from 5 kinds of vertebrates,7 kinds of single-cell microbe and 5 single-cell algae were used to detect agglutination activity from 4 marine mollusceas. All protein solutions have hemagglutination. Sheep erythrocyte, Saccharomyces carlsbergensi and Porphyridium purpureum are more sensitive to agglutination than the others. The agglutinations need pH 6.5～8.0 as fit conditions, but can’t tolerate high temperature. They all lost the activity under 60℃ or 65℃ for 15min .The hemagglutination activity can be inhibited by different kinds of saccharide and 0.02mol/L EDTA.