食品科学 ›› 2008, Vol. 29 ›› Issue (5): 104-108.
• 基础研究 • 上一篇 下一篇
罗磊, 罗登林, 张绍华
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LUO Lei, LUO Deng-Lin, ZHANG Shao-Hua
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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
罗磊, 罗登林, 张绍华. 多聚磷酸盐在猪血清IgG分离纯化中的应用[J]. 食品科学, 2008, 29(5): 104-108.
LUO Lei, LUO Deng-Lin, ZHANG Shao-Hua. Study on Isolation of Porcine Serum IgG by Polyphosphate[J]. FOOD SCIENCE, 2008, 29(5): 104-108.
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