现代农业科技Issue(15)：137-140,4.DOI:10.3969/j.issn.1007-5739.2024.15.034
海带、裙带菜和龙须菜凝集素提取及其性质研究
Extraction and Properties of Lectins from Laminaria japonica,Undaria pinnatifida and Gracilaria lemaneiformis
摘要
Abstract
In this study,three extracting solutions,such as 0.9%physiological saline,PBS(phosphate buffer with pH=7.2)and mixture of 0.9%physiological saline+PBS,were used to extract lectin from Laminaria japonica,Undaria pinnatifida and Gracilaria lemaneiformis,and to investigate their agglutination activity,protein concentration and specific activity.The results showed that the agglutination activity and specific activity of Laminaria japonica lectin extracted by 0.9%physiological saline were the highest,which were 0.062 U/μg(the minimum lectin amount producing agglutination phenomenon)and 16 258.16 U/mg,respectively.The maximum protein concentration of Undaria pinnatifida lectin extracted by 0.9%physiological saline was 14.98 mg/mL,followed by Laminaria japonica lectin.Comprehensive analysis showed that different extracting solutions had significant effects on the agglutination activity,protein concentration and specific activity of algal lectin.The extraction effect of algal lectin with 0.9%physiological saline was better.关键词
海藻凝集素/凝集活性/蛋白浓度/比活力Key words
algal lectin/agglutination activity/protein concentration/specific activity分类
轻工纺织引用本文复制引用
王珊珊,张瑞标..海带、裙带菜和龙须菜凝集素提取及其性质研究[J].现代农业科技,2024,(15):137-140,4.基金项目
威海市特色果蔬高值加工工程技术研究中心科研专项资金项目(GSGC2021-0002) （GSGC2021-0002）
山东省海洋经济藻类资源开发与利用工程技术协同创新中心项目(MADU20210002,MADU20210004) （MADU20210002,MADU20210004）
山东省高等职业教育高水平专业群建设项目"水产养殖技术专业群"(33). （33）
