膜分离技术制备蛋清卵转铁蛋白的工艺技术研究  

Study on Membrane Separation Technology of Ovotransferrin from Egg White

作　　者：张铁华[1] 殷涌光[1] 张亭[2] 刘静波[2] 

机构地区：[1]吉林大学生物与农业工程学院,吉林长春130001 [2]吉林大学军需科技学院,吉林长春130062

出　　处：《食品科学》2008年第3期207-210,共4页Food Science

基　　金：吉林省科技厅农业重点项目(20050202-3)

摘　　要：利用微滤、超滤和钠滤技术,并结合冷冻干燥处理从蛋清中分离制备卵转铁蛋白(OVT)。结果表明,经5倍生理盐水稀释,20℃和40MPa均质处理后的蛋清液黏度适宜,微滤除杂质后,通过10kD超滤膜除去大分子蛋白,再经5kD超滤膜连续处理,回收浓液经纳滤脱盐浓缩,冷冻干燥即为卵转铁蛋白混合物。混合物经SDS-PAGE电泳分析,OVT的相对分子质量为80kD,OVT纯度为28.46%。By microfiltratio, ultrafiltration and nanofiltration technology, and combining freeze-drying technology ovotransferrin （OVT） was extracted from egg white. Results showed that there is suitable liquid viscosity of egg white by 5 times normal sodium deliquation, 20℃ and 40 MPa homogen handling. After microfiltratio removing impurity, the big member proteins are removed through 10 kD ultrafiltration membrane, and then continuously through 5kD ultrafiltration membrane. Freeze-drying thick liquid obtained is OVT after nanofiltration desalination concentrate.The relative member quality of OVT is 80 kDa by SDS-PAGE, and OVT purity is 28.46%.

关 键 词：蛋清 膜分离技术 卵转铁蛋白 分离 制备 

分 类 号：TS253[轻工技术与工程—农产品加工及贮藏工程]