食品与发酵工业2009，Vol.35Issue(11)：28-31,4.
小麦麸皮中α-淀粉酶抑制剂的分离、纯化及性质研究
Isolation and Purification of α-Amylase Inhibitor from Wheat Bran and Its Characteristics
王文蒙 1李楠 1王玲玲 1庞雅稚 1张冰 1刘晨1
作者信息
- 1. 天津商业大学,天津市食品生物技术重点实验室,天津,300134
- 折叠
摘要
Abstract
As an ancillary drug for weight loss and hypoglycemia, α-AI gets more and more attention. It also can be used as zoophobous gene. The application of α-AI in the fields of medical science and agriculture is multifold. The technology of isolation, purification and characteristics of α-amylase inhibitor from wheat bran has been researched.The purified α-AI was obtained by ion exchange chromatography and gel filtration column chromatography. There were three bands by SDS-PAGE, the molecular was 33ku,30ku and 26ku. The analysis indicated that the activity of α-AI was stable at pH 3 and temperature under 80℃. The activity of α-AI raised when the concentration of Na~+ , K~+ , Mg~(2+) was under 200 mmol/L, and the high concentration of Ca~(2+) can inhibit the activity of α-AI.关键词
α-淀粉酶抑制剂/小麦麸皮/分离/纯化/性质Key words
α-amylase inhibiter/ wheat bran/ isolation/ purification/ characteristics分类
轻工纺织引用本文复制引用
王文蒙,李楠,王玲玲,庞雅稚,张冰,刘晨..小麦麸皮中α-淀粉酶抑制剂的分离、纯化及性质研究[J].食品与发酵工业,2009,35(11):28-31,4.
