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基于大肠杆菌重组花生Ah PR-1蛋白具有抑菌的作用功能,利用响应面法优化蛋白抑制黄曲霉菌在花生上生长的条件因素。以表观评价法测评的黄曲霉生长程度和HPLC法检测的毒素合成的含量为评价标准,考察Ah PR-1蛋白质量浓度、作用温度和水分活度对蛋白抑制黄曲霉菌侵染花生及黄曲霉毒素产生的影响。结果显示,在花生染黄曲霉菌浓度为4×106CFU/m L的条件下,随着蛋白质量浓度升高,抑菌效果明显增强,蛋白质量浓度为0.32 ng/μL和0.40 ng/μL,效果最好且差别不是很明显;在温度28℃,水分活度0.3~0.4的条件下,AhPR-1蛋白的抑制效果最显著。在一定的环境条件下,Ah PR-1蛋白能够一定程度上抑制黄曲霉菌在花生表面的繁殖生长和毒素的合成。
Based on the bacteriostatic function of Ah PR-1 recombinant E. coli, the response surface methodology was used to optimize the conditions for inhibiting the growth of A. flavus on peanut. To evaluate the degree of growth of Aspergillus flavus and the content of toxin synthesized by HPLC, the protein concentration, temperature and water activity of Ah PR-1 were determined to inhibit the activity of Aspergillus flavus against peanut and yellow Impact of Aspergillus toxin production. The results showed that with the concentration of Aspergillus oryzae in peanut was 4 × 106CFU / m L, the antibacterial effect was obviously enhanced with the increase of protein concentration, the concentration of protein was 0.32 ng / μL and 0.40 ng / μL, The best and the difference is not obvious; AhPR-1 protein inhibition is the most significant at the temperature of 28 ℃, water activity 0.3 ~ 0.4. Under certain environmental conditions, Ah PR-1 protein can inhibit the growth of Aspergillus flavus to some extent on the surface of peanut and the synthesis of toxins.