应用免疫琼脂扩散法检测温度、pH、反复冻融、保护剂等理化因素对GST-mTSST-1融合蛋白免疫活性的影响,结果表明,在4℃30 d、20℃72 h、37℃72 h条件下,GST-mTSST-1融合蛋白的免疫活性不受影响,但该蛋白不耐高温,60℃5 min完全失活,耐碱不耐酸,对反复冻融有较好的稳定性,50 mg/mL蔗糖保护剂有利于提高该蛋白的免疫稳定性,为GST-mTSST-1融合蛋白规模化生产工艺的设计奠定了基础.%This study tested the effects of various physiochemical factors on the immune reactivity of GSTmTSST-1 fusion protein by agar-gel double immunodiffusion assay. The results showed that the immune reactivity of GST-mTSST-1 was maintained following storage at 4 ℃ for 30 d, at 20 ℃ for 72 h, and at 37 ℃ for 72 h. However,the reactivity was lost completely by high temperature treatment at 60 ℃ for 5 min. The immune reactivities of GST-mTSST-1 fusion protein was rapidly lost when pH was lowered,but was retained under high pH, which indicated the protein tolerate alkalinic but not acidic condition. The protein was also stable following repeated freezing and thawing. Addition of 50 mg/mL sucrose in GSTmTSST-1 fusion protein solution was helpful to protect the immune reactivity, which could be a useful technique for the large-scale production of GST-mTSST-1 fusion protein.
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