基于活性蛋白分离纯化及其功能结构整体的研究方法建立.pdfVIP

现代食品科技 Modern Food Science and Technology 2010, Vol.26, No.11 基于活性蛋白的分离纯化及其功能结构 整体研究方法的建立 1 1,2 1 1 1,2 张雅楠 ，许文涛 ，黄昆仑 ，翟志芳 ，罗云波 (1.中国农业大学食品科学与营养工程学院，北京 100083) (2.农业部农产品质量监督检验测试中心(北京)，北京 100083) 摘要：本文对天然产物活性蛋白进行结构和功能整体研究方法的建立。首先，通过蛋白层析技术对其进行分离纯化，利用功能 活性跟踪监测目标成分。其次，利用生物质谱技术进行肽指纹图谱的测定，找出同源蛋白进行序列比对；同时利用生物信息学从基因 水平进行序列分析，最终得到活性蛋白一级结构。最后，利用同源模建进行高级结构和功能区域的分析，从而最终建立起蛋白质结构 和功能的研究方法。 关键词：活性蛋白；分离纯化；生物信息学；结构预测 文章篇号：1673-9078(2010)12-1250-1255 Establishment of Holistic Research Method for Purification and Functional Structure of Active Protein 1 1,2 1 1 1,2 ZHANG Ya-nan , XU Wen-tao , HUANG Kun-lun , ZHAI Zhi-fang , LUO Yun-bo (1.College of Food Science and Nutrition Engineering, China Agricultural University, Beijing 100083, China) (2.The Supervision, Inspection Testing Center of Agricultural Products Quality, Ministry of Agriculture, Beijing, 100083, China) Abstract: In this paper, the holistic research method for the structure and function of a natural protein was established. First, the natural products were isolated by the protein chromatography and based on their fun2ctional activity the target components were tracked and monitored. Second, the peptide mass fingerprinting was got by the biological mass spectrometry analysis and the homologous protein was found by sequence alignment. Simultaneously, through the bioinformatics analysis of the gene sequence, the primary stru