食品科学 ›› 1999, Vol. 20 ›› Issue (6): 48-49.
• 工艺技术 • 上一篇 下一篇
彭卫民, 商树田, 刘国琴, 傅友兰, 吴庆余
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PENG Wei-Min, Shang-Shu-Tian, Liu-Guo-Qin, Fu-You-Lan, WU Qing-Yu
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摘要: 钝顶螺旋藻(Sp.-D)藻胆蛋白的粗提比较方便,用0.001mol/L磷酸盐缓冲液浸提,经反复冻融(三次)处理,可以获得纯度(AλAmax/A280)为0.54的藻胆蛋白粗提液;对粗提液用硫酸铵盐析,可使其纯度略有提高,达到0.59左右,但粗提液中藻蓝蛋白(PC)和别藻蓝蛋白(APC)仍未分离开:进一步通过连续两次羟基磷灰石(HA)柱层析纯化之后,藻蓝蛋白(PC)的纯度可达到4.1,别藻蓝蛋白(APC)的纯度可达到3.5。
关键词:  , 钝顶螺旋藻, 藻胆蛋白, 反复冻融法, 羟基磷灰石(HA)柱层析
Abstract: The PBP crude extracts of Sp.-D could be easily obtained. Through repeated freezing and thawing (threetimes) in the presence of 0.001mol/L phosphate buffer used as extractant. the purity (Aλmax/A280) of the PBP crudeextract reached 0.54: The purity could reach about 0.59 by salting-out .but PC and APC was not yet seperated fromeach other f Ailer two-time successive hydroxylapatite (HA) column chromatography. the purities of phycocyanin(PC)and allophycocyanin (APC) could reach 4.1 and 3.5 respectively.
Key words: Spirulina platensis: phycobiliproteins (PBPs) Repeated freezing and thawing Hydroxylapatite(HA)column chromatography
彭卫民, 商树田, 刘国琴, 傅友兰, 吴庆余. 钝顶螺旋藻(Sp.-D)藻胆蛋白的提取[J]. 食品科学, 1999, 20(6): 48-49.
PENG Wei-Min, Shang-Shu-Tian, Liu-Guo-Qin, Fu-You-Lan, WU Qing-Yu. [J]. FOOD SCIENCE, 1999, 20(6): 48-49.
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