论文部分内容阅读
目的 :研究小麦α 淀粉酶抑制剂 (分子量 5 1kD)的性及亚基组成。方法 :通过SDS 聚丙烯酰胺凝胶电泳及测定单体分子量分析其亚基组成 ;利用酶学实验研究其特性。结果 :该抑制剂是由四个分子量相同 (分子量1 2 .7kD)的亚基组成的四聚体结构 ,对热具有稳定性 ,麦芽糖对其活性具有抑制效应及阻断效应。结论 :此项研究有助于对该抑制剂的药品开发。
Objective: To study the properties and subunit composition of wheat α-amylase inhibitor (molecular weight 51 kD). Methods: The subunit composition was analyzed by SDS polyacrylamide gel electrophoresis and monomer molecular weight determination. The enzymatic experiment was used to study its characteristics. Results: The inhibitor was a tetrameric structure consisting of four subunits with the same molecular weight (molecular weight of 12.7 kD), which was stable to heat. Maltose had inhibitory and blocking effects on the activity of the inhibitor. Conclusion: This study contributes to the drug development of this inhibitor.