摘要
从红毛藻(Bangiafusco-purpurea)中分离纯化得到纯度较高(A565/A280为5.0)的藻红蛋白(phycoerythrin,PE)。纯化过程包括:硫酸铵分级沉淀,阴离子交换柱层析,凝胶过滤柱层析。通过扫描藻红蛋白的紫外可见光谱,确定其为R-藻红蛋白。用SDS-PAGE及银染色法测定了组成R-藻红蛋白各亚基的相对分子量。并研究了pH值、温度、光照等理化因子对R-藻红蛋白稳定性的影响。
Phycoerythrin was isolated and purified from Bangiafusco-purpurea. After the successive procedures of ammonium sulfate fraction precipitation, ion-exchange column chromatography, and gel filtration chromatography, the purity （A565/A280） was 5.0. Absorption spectrum characteristic of the purified PE showed that it is R-PE. Relative molecular weight of subunits consisting of R-PE was detected by SDS-PAGE followed by silver staining. The stability of R-PE was investigated under a broad range of pH, different temperatures and light exposure.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第12期482-486,共5页
Food Science
关键词
红毛藻
藻红蛋白
分离纯化
稳定性
Bangiafusco-purpurea
phycoerythrin
purification
stability
