| 乳杆菌L2抗突变活性物质组成分析及部分理化性质研究 |
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| 引用本文： | 苏伟,曹郁生. 乳杆菌L2抗突变活性物质组成分析及部分理化性质研究[J]. 食品科学, 2006, 27(4): 106-109 |
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| 作者姓名： | 苏伟 曹郁生 |
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| 作者单位： | 南昌大学中德联合研究院食品科学教育部重点实验室； 江西科技师范学院生命科学学院 |
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| 摘 要： | 本文对分离纯化的乳杆菌L2的抗突变活性物质的化学组成进行了研究,用苯酚-硫酸法测糖含量,用BCAProteinassaykit测蛋白含量,用氨基酸分析仪测各氨基酸组成。结果表明,该糖蛋白糖含量为41.3μg/ml,蛋白含量约为872μg/ml,两者的含量比约为1:20,总氨基酸含量为35.91%,其中含量较高的氨基酸为苯丙氨酸(Phe),其次为精氨酸。然后对该糖蛋白部分理化特性进行了研究,该物质分子量约10kDa,作用温度范围为20～60℃,作用pH范围是5～9,10～50mmol/L的K+对糖蛋白活性基本无影响,对活性影响最大的是Fe3+。
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| 关 键 词： | 乳杆菌L2 抗突变活性物质 理化性质 |
| 文章编号： | 1002-6630（2006）04-0106-04 |
| 收稿时间： | 2005-11-30 |
| 修稿时间： | 2005-11-30 |
Analysis on Components and Physical and Chemical Characteristics of Antimutagenic Substance of Lactobacillus L2 |
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| SU Wei,CAO Yu-sheng. Analysis on Components and Physical and Chemical Characteristics of Antimutagenic Substance of Lactobacillus L2[J]. Food Science, 2006, 27(4): 106-109 |
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| Authors: | SU Wei CAO Yu-sheng |
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| Affiliation: | 1.Jiangxi-Germany Joint Research Institute, Nanchang University, Key Laboratory of Food Science of Ministry of Education, Nanchang 330047, China;2.College of Life Science, Jiangxi Science and Technology Normal University, Nanchang 330013, China |
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| Abstract: | In this study, chemical components of antimutagenic substance of L2 were assayed. The total sugar content of the glycoprotein was 41.3μg/ml by phenol-vitriol, and the protein content were 872μg/ml. The ratio of sugar and protein was nearly 1:20. In this active glycoprotein, the total amino acid contents were 35.91%, while the major amino acids were phenylalanine and arginine. Then, the physical and chemical characteristics of active glycoprotein were analyzed. Its molecular mass was 10kDa, its reactive tempeture range 20～60℃, pH range was 5～9. 10～50mmol/L K+ show little effect on its activity, while Fe3+ has the largest effect on it. |
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| Keywords: | Lactobacillus L2 antimutagenic activity component physical and chemical characteristics |
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