食品科学 ›› 2007, Vol. 28 ›› Issue (7): 242-244.
• 工艺技术 • 上一篇 下一篇
范丽娟, 潘道东
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FAN Li-Juan, PAN Dao-Dong
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摘要: 本实验选用截留分子量为100kD的中孔纤维超滤膜从免疫牛初乳乳清中分离提取IgG,研究了操作压力和温度在超滤过程中对膜透过速率的影响,确立了最适操作压力为0.15MPa,最适操作温度为25℃;并采用分段超滤法对免疫牛初乳乳清中的IgG进行分离,从而使浓缩液中IgG纯度得到进一步提高。
关键词: 免疫牛初乳, IgG, 超滤分离
Abstract: IgG was separated and extracted from immune bovine colostrums whey by hollow-fiber membrane ultrafiltration (100 kD, molecular, cut-off). The factors affecting separation such as pressure and temperature were studied. The results showed that optimum operating pressure and temperature were 0.15 MPa and 25 ℃ respectively, and the purity of IgG in concentrated liquid could be further improved by subsection ultrafiltration.
Key words: immune bovine colostrums, IgG, ultrafiltration sepration
范丽娟, 潘道东. 超滤法分离免疫牛初乳中的IgG[J]. 食品科学, 2007, 28(7): 242-244.
FAN Li-Juan, PAN Dao-Dong. Seperation of IgG from Immune Bovine Colostrum by Ultrafiltration[J]. FOOD SCIENCE, 2007, 28(7): 242-244.
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