| 摘要: |
| 对凡纳滨对虾(Litopenaeus vannamei)的血清凝集素和溶血素部分特性的研究结果表明,凡纳滨对虾血清凝集素热稳定性较差,温度高于50℃时,活性呈明显减弱至无活性,其最适 温度为25～45℃;最适pH为8～9;盐度为24～48时,凝集活性最强,当盐度超过48或者低于6时,凝集活性较差;凝集素活性能被浓度高于16 mmol/L(包括16 mmol/L)EDTA-Na2,D-葡萄糖,D-果糖及D-半乳糖完全抑制。Cu2+使凝集素的活性完全丧失,而Ca2+和Mg2+能使凝集活性明显增 强。45～60℃时,溶血素活性逐渐增强,60℃时达到最高;当pH 6～9时,溶血素的活性较强;盐度为18～36时,能增强溶血素的活性;EDTA-Na2对溶血素的活性几乎无影响;Cu2+使溶血素丧失活性,Mg2+能增强溶血活性,Mn2+对溶血素的活性没有影响,而Ca2+和Ba2+对溶血素有轻微的抑制作用。 |
| 关键词: 凡纳滨对虾(Litopenaeus vannamei) 凝集素 溶血素 |
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| 基金项目:广东省重大科技专项(A3050302);湛江市科技兴海项目(0309005);湛江市粤海饲料公司项目 |
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| Properties of agglutinin and hemolysin in serum of Litopenaeus vannamei |
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| Abstract: |
| A preliminary study on the physic and chemical properties of agglutinin and hemolysin in serum of white shrimp(Litopenaeus vannamei) was carried out. The results showed that the agglutinin had the optimal temperature ranged 25～45 ℃, the optimal pH 8.0～9.0 for hemagglutinating activity. Enhancing salinity in certain range could improve the hemagglutinating activity. The activity depended on Ca2+ and could be inhibited by EDTA, D-glucose, D-fructose and Dgalactose. The activity of hemolysin could be improved to some extent under 45～60 ℃ for 20 min. When the temperature rose to 80 ℃, the serum was denatured and solidified. The optimal pH range was 6 ～9, salinity range 18～36. The hemolytic activity could be inhibited by Cu2+, Mg2+ could enhance the activity, and Ca2+ and Ba2+ can slightly inhibit the activity, while Mn2+ and EDTA had no effect on its activity. |
| Key words: Litopenaeus vannamei agglutinin hemolysin |
