苹果汁中与混浊有关的活性蛋白质的分离纯化  

作　　者：李娜[1] 李全宏[1] 石欢[1] 田海军[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品工业科技》2006年第1期95-96,100,共3页Science and Technology of Food Industry

基　　金：国家863项目(2002AA245091)。

摘　　要：采用疏水作用色谱PhenylSepharoseCL-4B和固相萃取C18柱分离纯化了浓缩苹果汁和鲜榨苹果汁中与混浊有关的活性蛋白质。经过SDS-PAGE,结果表明浓缩苹果汁和鲜榨苹果汁中的活性蛋白质为同一类蛋白,均为疏水性蛋白质,其分子量为36kDa。Proteins involved in haze formation in apple juice concentrate and fresh apple juice were isolated by hydrophobic interaction chromatography with phenyl sepharose CL -4B and solid phase extraction with C18, the result shows that the haze-active proteins in apple juice concentrate and fresh apple juice are the same protein, they are hydrophobic with a molecular weight of about 36kDa.

关 键 词：混浊活性蛋白 浓缩苹果汁 鲜榨苹果汁 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]