畜牧与饲料科学 ›› 2010, Vol. 31 ›› Issue (5): 91-91.doi: 10.12160/j.issn.1672-5190.2010.05.046
• 食品科学 • 上一篇 下一篇
康旭 邓川 袁江兰 吴正奇
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基金资助:
KANG Xu,DENG Chuan,YUAN Jiang-lan,WU Zheng-qi (College of Bioengineering,Hubei University of Technology,Wuhan 430068,China)
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摘要: 建立了一种简单有效的提纯鸡蛋清溶菌酶的方法,制备出的鸡蛋清溶菌酶纯度较高。具体方法为:用pH值为6.5的磷酸盐缓冲液(PBS)稀释蛋清5倍,搅拌30min,然后调pH值至4.6,加热至100℃并保温20min,冷却后离心,上清液进行硫酸铵分级沉淀,取40%~80%饱和度部分的沉淀,即为溶菌酶,其纯度达到电泳纯。
Abstract: A simple and efficient method was developed to separate lysozyme from egg white.And high purity lysozyme was prepared by the developed method.The steps of this method are as follows: diluting egg white with five times volume of phosphate buffer solution (PBS;pH 6.5);stirring for 30 min;adjusting pH value to 4.6;heating at 100 ° C for 20 min;cooling and centrifugation;treating supernatant by fractional precipitation with ammonium sulfate.The precipitate produced with 40%-80% saturated ammonium sulfate was electrophoresis-pure lysozyme.
中图分类号:
TQ464.8
康旭,邓川,袁江兰,吴正奇. 鸡蛋清溶菌酶的简易制备方法研究[J]. 畜牧与饲料科学, 2010, 31(5): 91-91.
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