苍白杆菌SY286抑菌活性蛋白稳定性分析

Stability analysis of antimicrobial active protein from Ochrobactrum sp.SY286

利用饱和硫酸铵沉淀法从苍白杆菌(Ochrobactrum sp.)SY286发酵滤液中提取抑菌活性蛋白,通过温度、酸碱度、紫外线以及蛋白酶对活性物质的影响,测定活性物质的稳定性。结果表明,经60%饱和硫酸铵溶液盐析出的活性蛋白对葡萄霜霉病菌的抑菌活性最强,抑制率达81.98%。温度、酸碱度以及紫外线对抑菌粗提蛋白的活性均有一定影响。抑菌粗提蛋白在50℃以下和pH 4~10条件下抑菌活性相对稳定。抑菌粗提蛋白的抑菌活性受蛋白酶的影响较大,蛋白酶K、胰蛋白酶、胃蛋白酶和木瓜蛋白酶均对其活性具有较大影响。

Antibacterial active proteins were extracted from the fermentation filtrate of Ochrobactrum sp.SY286 by saturated ammonium sulfate precipitation method.The stability of the active substance was determined by the influence of temperature,pH,ultraviolet light and protease.The results showed that the activity protein salts out from saturation of 60% ammonium sulfate precipitation exhibited the strongest inhibitory activity against Plasmopara viticola,and the inhibition rate was up to 81.98%.The temperature,pH and ultraviolet light had certain influence on active protein.The active protein showed stability under condition of lower than 50℃ and pH 4~10.Proteinase had great impact on inhibiting activity substances.Proteinase K,trypsase,trypsase and nematolyt could suppress its activity.