摘要
目的研究鸡蛋卵白蛋白的分离工艺条件。方法采用Q-Sepharose FF色谱法分离鸡蛋清中的卵白蛋白,并用电泳和RP-HPLC色谱法测定其纯度。结果在40 mL色谱柱(Φ2.0 cm×20cm)中,蛋清(蛋白质含量为27.5 mg/mL)进样量为140 mL时,色谱柱对卵白蛋白的吸附量达到饱和;用含0.15 mol/L NaCl的Tris-HCl(pH8.0)洗脱液洗脱,获得的鸡蛋卵白蛋白的纯度达92%。结论采用Q-Sepharose FF色谱法分离鸡蛋卵白蛋白,整个工艺路线简便、快捷、成本低、效率高,适宜于工业生产应用。
Aim To study seperation processing of ovalbumin from egg white （EW） proteins. Methods Ovalbumin from EW proteins was seperated by Q-Sepharose Fast Flow chromatographic and their purity were asssyed by electrophoresis and RP-HPLC. Results In 40 mL Q-Sepharose FF column （Ф2.0 cm × 20 cm） , the quantity of ovalhumin was exceeded in a given loaded volume of EW（27. 5 mg/mL protein） higher than 140 mL, and the purity rate of ovalhumin obtained with an isocratic elution program using 0. 15 mol/L NaCl approached to 92 %. Conclusion The procedure for preparation ovalbumin from egg white was simple, fast, low-cost, high efficient and suitable for industry.
出处
《西北大学学报（自然科学版）》
CAS
CSCD
北大核心
2008年第4期587-592,共6页
Journal of Northwest University（Natural Science Edition）
基金
江西省科学技术厅重大技术攻关基金资助项目(2006-38)
关键词
卵白蛋白
离子交换色谱法
分离制备
蛋清
ovalbumin
anion-exchange chromatographicl
preparation
egg white
