摘要
本文纯化了一种小麦麸皮抗冻蛋白,并对其氨基酸组成、二级结构进行了分析。采用粗分离、饱和硫酸铵沉淀、离子交换色谱(DEAE-cellulose-26)、凝胶过滤色谱(Sephadex G75)四步对其进行纯化,纯化倍数为449.99倍,产率为4.17%,分子量为11.2 ku,热滞活性为0.169℃(5 mg/m L)。氨基酸组成结果表明:其甘氨酸含量较高(52.08 mol%),亲水性好。将其与几种常见抗冻糖蛋白进行相关性分析,推断其是一种与冷诱导相关的蛋白。采用傅里叶红外光谱检测,获得其二级结构为:α-螺旋:25.96%~26.52%,β-折叠:21.69%~23.78%,β-转角:35.31%~37.61%,无规卷曲:13.69%~15.08%。
A novel antifreeze protein from wheat bran(wbAFP) was purified and the amino acid composition and the secondary structure were studied. This AFP was purified by four steps-crude extracted,ammonium sulfate precipitation, anion-exchange chromatography on a DEAE-cellulose-26 column, and size-exclusion chromatography on a Sephadex G75 column. As a result, wbAFP was purified 449.99 fold,yielding a productivity of 4,17%. The molecular weight was 11.2 ku and the thermal hysteresis activity(THA) was 0.169 ℃ at a concentration of 5 mg/mL. The result of amino acid composition of wbAFP showed that it was glycine-rich (52.08 mol%) and had a relatively high hydrophilicity. Compared with several common antifreeze glycoproteins (AFGPs) it was inferred that wbAFP was related with cold-inducible protein. The secondary structure was determined by FT-IR spectra. The results were summarized as α-helix of 25.96%-26.52%,13-sheet of 21.69% N23.78%,β-turn of 35.31%-37.61% and random coil of 13.69%-15.08%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第20期159-163,174,共6页
Science and Technology of Food Industry
基金
上海市东方学者跟踪计划
关键词
抗冻蛋白
纯化
热滞活性
氨基酸组成
二级结构
antifreeze protein
purification
thermal hysteresis activity
amino acid composition
secondary structure