马槟榔甜味蛋白的研究Ⅳ.稳定性和变性

Plant Diversity ›› 1986, Vol. 8 ›› Issue (02): 1-3.

• 研究论文 •

马槟榔甜味蛋白的研究Ⅳ.稳定性和变性

丁鸣胡忠

中国科学院昆明植物研究所

出版日期:1986-04-25 发布日期:1986-04-25

STUDIES ON MABINLIN,THE SWEET PROTEIN FROM SEEDS OF CAPPARIS MASAIKAI N.STABILITY AND DENATURATION

Ding Ming and Hu Zhong

Kunming lnstitute ofBotany,Academia sinica

Online:1986-04-25 Published:1986-04-25

摘要/Abstract

摘要： 通过对马俊榔甜味蛋白Ⅰ和Ⅱ热变性试验，发现MaⅠ在80℃水浴中很快失甜味；圆二色谱证明其主链构象中的a螺旋几乎全部消失了。但 Ma II却能经受长时间保温而不失去甜味；电泳行为亦不发生改变。

关键词: 马摈榔, 甜味蛋白, 变性

Abstract: After a series of heating denatlltation experiments, we found the sweetness of Ma l was irreversibly lost in incubating at 80 0C for 30 minutes, the α-helix of Ma l also disappeared totally and the PAGE beha-vior changed.But the sweetness of Ma Ⅱwasm′t lost at 80oC for 48 h incubation, and its PAGE behavior didn′t change.

Key words: Capparis masaikai

丁鸣胡忠. 马槟榔甜味蛋白的研究Ⅳ.稳定性和变性[J]. Plant Diversity, 1986, 8(02): 1-3.

Ding Ming and Hu Zhong . STUDIES ON MABINLIN,THE SWEET PROTEIN FROM SEEDS OF CAPPARIS MASAIKAI N.STABILITY AND DENATURATION[J]. Plant Diversity, 1986, 8(02): 1-3.

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马槟榔甜味蛋白的研究Ⅳ.稳定性和变性

STUDIES ON MABINLIN,THE SWEET PROTEIN FROM SEEDS OF CAPPARIS MASAIKAI N.STABILITY AND DENATURATION

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