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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]. 广东农业科学, 2013, 40(1): 92-95 |
| 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： | 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.采用硫酸铵沉淀和离子交换层析分离3种蛋白质,并用聚丙烯酰胺凝胶电泳(SDS-PAGE)检测其纯度.结果显示,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2 235 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％.该方法分离溶菌酶、卵转铁蛋白和卵白蛋白的工艺路线简单、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 |
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| FU Bing , YU Hui-ying , WEi Yun-lin , JI Xiu-ling , ZHENG Wei-tao. Preliminary study on the separation of lysozyme, ovotransferrin and ovalbumin from egg white[J]. Guangdong Agricultural Sciences, 2013, 40(1): 92-95 | |
| Authors: | FU Bing YU Hui-ying WEi Yun-lin JI Xiu-ling ZHENG Wei-tao |
| Affiliation: | 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 Valley Food Co.Ltd,Lishui 323000,China) |
| Abstract: | Separation processing of lysozyme, ovotransferrin and ovalbumin from egg white proteins was studied. The proteins wereseparated by ammonium sulfates and anion-exchange chromatography. Purity of the proteins was assayed by sodium dodecyl sulfatepolyacrylamide gel electrophoresis (SDS-PAGE). The results showed that the proteins were electrophoresis-pure. The specific activity of lysozyme was increased from 144.13 U/mg to 2 235 U/mg, and purification factor was 15-fold. Lysozyme recoveries were estimated to be 15.76%. Antibacterial probability of ovotransferrin was 48.84%. The procedure for separation lysozyme, ovotransferrin and ovalbumin from egg white was simple, fast, low-cost and suitable for industry. |
| Keywords: | egg white lysozyme ovalbumin ovotransferrin anion-exchange chromatography separation |
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