L-glutamic acid terminated polypeptide MIP (molecular imprinting polymer) magnetic microspheres as well as preparation method and application thereof

Abstract

The invention relates to L-glutamic acid terminated polypeptide MIP (molecular imprinting polymer) magnetic microspheres as well as a preparation method thereof. The preparation method comprises stepsas follows: a multifunctional magnetic CuFeMnO4 nano affine material is synthesized with a hydrothermal method, the strong coordination effect of Cu<2+> and Fe<3+> in the affine material with carboxyl and amino in polypeptide is used, the affine material serves as a carrier, alternative template molecules, functional monomers, an RAFT reagent, a crosslinking agent and an initiator are added to awater-phase system, molecular imprinting is performed on the surface of the CuFeMnO4 nano material with a one-step method, and MIPs@CuFeMnO4 microspheres are obtained after an RAFT polymerization reaction; and alternative template molecules embedded in the polymer are removed through elution, and the MIPs@CuFeMnO4 microspheres with MIP rigid identification holes are obtained. The MIPs@CuFeMnO4 magnetic affine nano-microspheres prepared with the method have the advantages of uniform surface coating, narrower imprinting polymer molecular weight distribution, stable extraction performance, high extraction selectivity and the like.

Description

technical field [0001] The invention belongs to the field of chemical analysis and testing, and in particular relates to L-glutamic acid end group polypeptide molecularly imprinted polymer magnetic microspheres and a preparation method and application thereof. Background technique [0002] Sour, sweet, bitter, and salty are recognized as the four basic tastes, while umami is considered the fifth special taste. In humans, umami receptors exist in oral tissues and intestines, and play an important role in intestinal nutrition and digestion. Traditional studies believe that umami taste is composed of monosodium L-glutamate (MSG), disodium succinate, ribonucleotide inosine-5-monophosphate (IMP) and guanosine-5-monophosphate (GMP), etc. caused by substances. Further studies have suggested that some small molecular peptides can also cause a similar umami taste, called fresh peptides, such as hydrophilic dipeptides or tripeptides containing glutamic acid. There is a class of sma...

AI Technical Summary

Problems solved by technology

[0005] However, in the existing technology, molecularly imprinted polymers used for the detection of amino acids and peptides have disadvantages such as uneven coating, single force, and unstable performance, and often adopt a step-by-step preparation method, which requires multiple modifications to the substrate material After that, template molecules, functional monomers and cross-linking agents are connected in sequence, which has the disadvantages of cumbersome preparation steps, few imprinting sites, uneven thickness of imprinting coating, and difficult elution, which greatly affects the detection accuracy and sensitivity.

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