食品与发酵工业2011，Vol.37Issue(10)：19-24,6.
乳酸菌表层蛋白的分离及其结构和性质
Surface Layer Proteins of Lactobacillus ： Isolation, Structure and Properties
摘要
Abstract
In the present study several laetobacillus carrying surface layer proteins had been screened from those owned by our laboratory. They were Lactobacillus acidophilus fbll6, Lactobacillus acidophilus fbll5 and Lactobacillus helveticus fb213. The thermal analysis of the lyophilized surface layer proteins were performed by differential scanning calorimetry （DSC）. DSC analysis showed one phase transition with maxima located at ca. 63.67℃ , 61.98℃ and 59.78℃for these three proteins. The amino acid compositions of the three proteins were determined mostly the same, which had a high content （45%） of hydrophobic amino acids and a higher content （24%） of acidic amino acids then basic ones. By circular dichrosim （CD） spectra the secondary structures of the proteins were predicted to be composed similarly of 34% alpha-helix and 12% beta - sheet. After removal of surface layer proteins, the autoaggregation percentage and the cell surface hydrophobicity of the three lactobacillus were reduced. It was implied that the surface layer proteins played a role in adhesion property of Lactobacillus.关键词
乳酸菌/表层蛋白/二级结构/表面性质/氨基酸组成Key words
Lactobacillus/surface layer proteins/secondary structure/surface properties/amino acid composition分类
轻工纺织引用本文复制引用
朱晓,胡斌,李景艳,刘慧博,卢蓉蓉..乳酸菌表层蛋白的分离及其结构和性质[J].食品与发酵工业,2011,37(10):19-24,6.基金项目
教育部新世纪优秀人才计划 （）
国家自然科学基金 （）
