食品科学 ›› 2008, Vol. 29 ›› Issue (12): 385-388.
• 工艺技术 • 上一篇 下一篇
肖有明, 刘红, 陈红兵, 高金燕
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XIAO You-Ming, LIU Hong, CHEN Hong-Bing, GAO Jin-Yan
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摘要: 以普通鲤鱼为材料,采用磷酸盐粗提、及离子交换层析的方法,纯化出鲤鱼中主要过敏原——鲤鱼小清蛋白。结果显示,采用阴离子交换层析方法制取的鲤鱼小清蛋白纯度达90%以上,该方法为过敏原鲤鱼小清蛋白的分离研究提供了可行的实验参数。
关键词: 鲤鱼, 小清蛋白, 离子交换层析, 纯化, 过敏原
Abstract: Carp parvalbumin is one of important allergens in carp. The purified carp parvalbumin was botained by anion-exchange chromatography on DEAE-Sepharose fast fow . The results showed that the purity of the carp parvalbumin is more than 90 percent,which was identified with SDS-PAGE and PAGE. This method can provide a useful way to purify carp parvalbumin allergen.
Key words: carp, parvalbumin, anion-exchange chromatography, purification, allergen
肖有明, 刘红, 陈红兵, 高金燕. 鲤鱼小清蛋白过敏原的分离纯化[J]. 食品科学, 2008, 29(12): 385-388.
XIAO You-Ming, LIU Hong, CHEN Hong-Bing, GAO Jin-Yan. Purification of Carp Parvalbumin Allergen[J]. FOOD SCIENCE, 2008, 29(12): 385-388.
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