作　　者： ; ; ; ; ;

机构地区： 九江学院基础医学院

出　　处： 《安徽农业科学》 2012年第16期8910-8911,8934,共3页

摘　　要： [目的]采用木瓜蛋白酶对土鳖虫蛋白质进行酶解,制备土鳖虫多肽,并对获得的多肽进行抗凝血的作用研究。[方法]利用酶解法制备土鳖虫多肽,以水解度为考察指标,确定多肽的最佳制备工艺;通过试剂盒测定不同浓度的多肽对小鼠凝血酶时间(TT)、凝血酶原时间(PT)、活化部分凝血激酶时间(APTT)的影响。[结果]木瓜蛋白酶水解制备土鳖虫多肽的最佳工艺条件为pH 8.0,酶用量1.0%,酶解温度55℃,酶解时间3.5 h;获得的土鳖虫多肽显著延长了小鼠TT和APTT,对PT无明显影响。[结论]在最佳酶解条件下获得了土鳖虫多肽,且证明其具有抗凝血作用。 [Objective] To prepare polypeptide through the hydrolysis of Eupolyphaga sinensis protein with papain and then study the anticoagulant activity of the prepared polypeptide.[Method] The polypeptide was prepared with the method of enzymatic hydrolysis,and then the best preparation technology was determined according to the hydrolysis rate.The effects of different concentrations of polypeptide on the thrombin time（TT）,activated partial thrombop lastin time（APTT） and prothrombin time（PT） in mice were measured with the kit.[Result] The best hydrolysis conditions were 8.0 pH,1.0% papain dose,55 ℃ hydrolysis temperature and 3.5 h hydrolysis time;the prepared polypeptide from E.sinensis significantly extended the TT and APTT in mice,but had no influence on PT.[Conclusion] The polypeptide prepared from E.sinensis under the best hydrolysis conditions is proved to have anticoagulant activity.

关 键 词： 土鳖虫 多肽 制备 抗凝血活性

领　　域： [农业科学] [农业科学]