| 香葱凝集素的分离纯化及其部分性质的研究 |
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| 引用本文： | 林玉满 余萍. 香葱凝集素的分离纯化及其部分性质的研究[J]. 福建师范大学学报(自然科学版), 1995, 11(4): 62-67 |
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| 作者姓名： | 林玉满 余萍 |
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| 摘 要： | 香葱叶片经生理盐水抽提、硫酸铵沉淀、Ｓｅｐｈａｄｅｘ Ｇ－７５和Ｂｏ－ＧｅｌＰ－３０柱层析分离得到香葱凝集素。该凝集经聚丙烯酰胺凝胶电泳、糖蛋白色均显示单一条带。ＳＤＳ－聚丙烯酰胺凝胶电泳测得两条带相对分子质量分别为２９０００和２３０００，表明该凝集素是由两个不同的亚基组成。
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| 关 键 词： | 凝集素 香葱 细胞凝集 分离 提纯 糖蛋白 |
Purification and Partial Characterization of Lectin from Allium ascalonicum L. |
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| Lin Yuman, Yu Ping. Purification and Partial Characterization of Lectin from Allium ascalonicum L.[J]. Journal of Fujian Teachers University(Natural Science), 1995, 11(4): 62-67 |
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| Authors: | Lin Yuman Yu Ping |
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| Affiliation: | Lin Yuman; Yu Ping(Experimen t Center)(Institute of Polymer Science ) |
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| Abstract: | The lectin from Allium ascalonicum L. was obtained by extraction with physiological saline, precipitation with ammonium sulfate, chromatography purification on Sephadex G-75 and Bio-Gel P-30. It turned out to be a single band in PAGE identification with HIO4-Schiff agent reaction, which identified it as a purified glycoprotein. Its molecular weight was approximately 51000 by Sephadex G-200 analysis. SDS-PAGE gave two The hemagglutination of the lectin on rabbit erythrocytes was inhibited by L-rhamnose and D-mannose among the sugar tested . |
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| Keywords: | Lectin Allium ascalonicum L. purification cell agglutination sugarinhibiting |
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