摘要
为了进一步研究伴大豆球蛋白的生物学功能,应用等电点沉淀和盐析的方法制备伴大豆球蛋白,通过凝胶柱层析法进一步分离纯化,得到单一组分,SDS-PAGE电泳鉴定为纯化的伴大豆球蛋白。并对分离得到的伴大豆球蛋白及其胃蛋白酶水解肽对沙门氏菌生长的影响进行观察。结果表明:高浓度(6mg/ml)的伴大豆球蛋白及其水解多肽可以抑制沙门氏菌的生长繁殖,表现一定的抗沙门氏菌增殖的作用,同样浓度水解多肽的抑制作用强于伴大豆球蛋白本身;低浓度(1.5mg/ml及0.75mg/ml)的伴大豆球蛋白及其水解多肽则表现出轻微的促沙门氏菌增殖的作用。
Conglycinin, one of the main storage proteins in soybean, was prepared by isoelectric precipitation and salting-out followed by gel column chromatographic purification. SDS-PAGE analysis clearly indicated that the purification product was electrophoretically pure. The effects of conglycinin and its hydrolysate peptide prepared with pepsin on propagation of Salmonella were studied. The propagation of Salmonella was inhibited by high concentration （6 mg/ml） of conglycinin and its hydrolysate peptide and the peptide exhibited stronger inhibition effect than conglycinin at the same concentration. However, both conglycinin and its hydrolysate peptide at low concentration （1.5 and 0.75 mg/ml） displayed slight promotion effects.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第17期30-33,共4页
Food Science
基金
教育部博士点基金资助项目(20060307007)
