摘要
为研究人参中几种水溶性蛋白的提取纯化工艺,采用中性缓冲液抽提和硫酸铵分级沉淀法提取人参总蛋白,应用超滤、亲和层析、离子交换层析、疏水层析、凝胶过滤层析等方法进行分离、纯化,得到5种水溶性人参蛋白。经SDS-PAGE电泳和高效凝胶过滤色谱分析,其分子量分别为65.8,65.5,24.7,15.1,7.6 kD。研究结果表明,本试验所确定的人参水溶性蛋白纯化工艺路线简便、可行。
The purification progress of several ginseng proteins was studied. The hydmphilie proteins of ginseng were purified by means of salt solution extraction, ammonium sulfate fractionation, ultrafiltration, affinity chromatography on Affi-Gel blue gel, ion exchange chromatography on DEAE-Sepharose and SP-Sepharose, hydmphobic interaction chromatography on Phenyl-Sepharose. Five ginseng proteins were obtained. Their purities were analysed by SDS-polyacrylamide gels electrophoresis and their molecular weights were determined to be 65.8, 65.5, 24.7, 15.1, 7.6 kD, respectively, by Gel Filtration Chromatography. This method is simple and feasible.
出处
《吉林农业大学学报》
CAS
CSCD
北大核心
2008年第1期36-39,共4页
Journal of Jilin Agricultural University
基金
科技部"十五"攻关项目(2004BA907A17)
关键词
人参
水溶性蛋白
纯化
ginseng
hydmphilic protein
purification
