食品科学 ›› 2008, Vol. 29 ›› Issue (5): 104-108.

• 基础研究 • 上一篇    下一篇

多聚磷酸盐在猪血清IgG分离纯化中的应用

 罗磊, 罗登林, 张绍华   

  1. 河南科技大学食品与生物工程学院; 南阳市卫生防疫站;
  • 出版日期:2008-05-15 发布日期:2011-08-26

Study on Isolation of Porcine Serum IgG by Polyphosphate

 LUO  Lei, LUO  Deng-Lin, ZHANG  Shao-Hua   

  1. 1.College of Food and Bioengineering,Henan University of Science and Technology;2.Sanitary and Antiepidemic Station of Nanyang
  • Online:2008-05-15 Published:2011-08-26

摘要: 本实验对多聚磷酸盐分离纯化猪血清IgG进行了研究,其最佳工艺参数为:多聚磷酸盐浓度0.1%(W/V),pH值3.9,反应温度45℃;所得IgG的回收率与纯度分别为60.9%和64.5%,活性保留率为87.3%。多聚磷酸盐分离纯化猪血清IgG技术适于食品用IgG的工业化生产。

关键词: 猪血清, G型免疫球蛋白, 多聚磷酸盐, 分级沉淀

Abstract: Isolation of porcine serum IgG by polyphosphate was investigated.The optimal parameters for IgG isolation were determined as follows:the polyphosphate concentration 0.1%(W/V),pH 3.9,and temperature 45 ℃.The recovery rate and purity of extracted IgG are respectively 60.9 % and 64.5 %,and the immunological activity preservation rate is 87.3 % under optimal conditions.The polyphosphate isolation technics is applicable to food industry.

Key words: porcine serum, immunoglobulin G(IgG), polyphosphate, fractionated precipitation