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鸡蛋清中3种蛋白质的连续化提取工艺初步研究
引用本文:傅冰,俞汇颖,魏云林,季秀玲,郑维桃.鸡蛋清中3种蛋白质的连续化提取工艺初步研究[J].农业科学与技术,2013(11):1651-1654,1692.
作者姓名:傅冰  俞汇颖  魏云林  季秀玲  郑维桃
作者单位:[1]丽水职业技术学院环境工程学院,浙江丽水323000 [2]昆明理工大学生命科学与技术学院,云南昆明650500 [3]丽水绿谷食品有限公司,浙江丽水323000
基金项目:丽水市科技局校企项目(20080410).
摘    要:目的]研究鸡蛋清中溶菌酶、卵转铁蛋白和卵白蛋白的分离提取工艺。方法]采用硫酸铵沉淀和离子交换层析分离三种蛋白质,并用聚丙烯酰胺凝胶电泳(SDS-PAGE)检测其纯度。结果]层析纯化后 SDS-PAGE检测其纯度达到电泳纯,溶菌酶的比活由144.13 U/mg提高到2235 U/mg,纯化倍数达15倍,回收率为15.76%;卵转铁蛋白抑菌率为48.84%。结论]该方法分离溶菌酶、卵转铁蛋白和卵白蛋白,工艺路线简单、快捷、成本低,适用于工业生产。

关 键 词:鸡蛋清  溶菌酶  卵白蛋白  卵转铁蛋白  离子交换层析  分离

Preliminary Study on the Separation of Lysozyme,Ovotransferrin and Ovalbumin from Egg White
Bing FU,Huiying YU,Yunlin WEI,Xiuling JI,Weitao ZHENG.Preliminary Study on the Separation of Lysozyme,Ovotransferrin and Ovalbumin from Egg White[J].Agricultural Science & Technology,2013(11):1651-1654,1692.
Authors:Bing FU  Huiying YU  Yunlin WEI  Xiuling JI  Weitao ZHENG
Institution:1. Branch of Environment Engineering, Lishui Vocational & Technical College Lishui, 323000, China; 2. Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming 650500, China; 3. Lishui Green Vally Food Co. Ltd, Lishui 323000, China
Abstract:Objective] A study on separation process of lysozyme, ovotransferrin and ovalbumin from egg white. Method] The proteins were separated by ammonium sul-fates and ion-exchange chromatography. Purity of the proteins was assayed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Result] The results showed that the proteins were electrophoresis-pure. The specific activity of lysozyme was increased from 144.13 to 2 235 U/mg, and purification factor was 15-fold. Lysozyme recovery rate was estimated to be 15.76%. Bacteriostasis rate of ovotransferrin was 48.84%. Conclusion] The procedure for separating lysozyme, ovotransferrin and ovalbumin from egg white was simple, fast, low-cost and suitable for industrilization.
Keywords:Egg white  Llysozyme  Ovalbumin  Ovotransferrin  Ionexchange chro-matography  Separation
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