中文摘要：

研究了林蛙油水溶性蛋白的制备、含量测定、相对分子量测定与抑菌活性初探.采用经典水提法对林蛙油水溶性蛋白进行制备,通过优化缓冲液p H、提取时间、提取次数与料液比,探索最佳制备工艺;以小牛血清为标准品,采用考马斯亮蓝法对含量进行测定;应用SDS-聚丙烯酰胺凝胶电泳法测定相对分子质量;最后,采用纸片法考察了林蛙油水溶性蛋白对大肠杆菌、金黄色葡萄球菌、短小芽孢杆菌、枯草芽孢杆菌四种细菌以及白色念珠菌、酿酒酵母两种真菌的抑菌活性.结果表明,最佳制备工艺条件为磷酸盐缓冲溶液的p H为6.5,提取时间为3 h,最佳的提取次数为2次,料液比在1 100时,林蛙油中水溶性蛋白质收率为9.78%;林蛙油中总蛋白的含量为C=0.339 mg/m L;相对分子量为56 k Da左右;制备得到的林蛙油水溶性蛋白对上述六种菌种无抑制活性.本实验研究为林蛙油资源的进一步开发提供了实验依据.

英文摘要：

In this article, the preparation, contents, relative molecular weight （ RMW ） determination, and in vitro antimicrobial activity evaluation of protein from Oviductus ranae were investigated. The method of water extracting was conducted to prepare protein based on its industrial potential. Four factors, including pH values of buffer, extraction time, times, and ratio of raw material to liquid were selected to explore the optimum process;The method of coomassie brilliant blue was applied to determine the total protein contents using calf serum as the standard; RMW was determined by SDS polypropylene acyl electrophoresis; finally, the antimicrobialand antifungal activities were performed by paper strip method using Escherichia coli, Staphylo-coccus aureus,Bacillus pumilus, Bacillus subtilis, Candida albicans, and Saccharomyces cerevisiae as strain. The results indicated that the optimum process of protein preparation was as followed： the pH value 6.5,extraction time 8 h,times 2 , ratio of raw material to liquid 1 ： 100, yield 9.78 % ; the protein content was 0.339 mg/ 56 KDa; antimicrobial activity was not observed.This experiment provided some valuable basis for the further development of Oviductus ranae.