饱和硫酸铵法提取IgG工艺的优化  

Optimizing Purification of IgG Using Saturated Ammonium Sulfate

作　　者：胡晓艳[1] 王春维[1] 赵胜军[1] 胡刚[1] 周海[1] 石君霞[1] 杨书慧[1] 

机构地区：[1]武汉工业学院动物营养与饲料科学湖北省重点实验室,武汉430023

出　　处：《中国粮油学报》2009年第1期118-120,共3页Journal of the Chinese Cereals and Oils Association

基　　金：湖北省科技攻关计划项目(070687)

摘　　要：为获得最佳的IgG提取工艺参数,采用单因素试验设计,借助SDS-PAGE分析方法对温度、静置沉降时间、pH值三个因素进行了优化。结果表明:最佳工艺参数分别为提取温度30℃,静置时间45 min,pH值7.0。另外对提取温度、静置时间和pH值进行了三因素三水平正交试验设计,结果表明:提取温度20℃,静置时间45 min,pH值7.4时,IgG含量最高,达到了88.08%。According to single factor trials, the proper extraction technological parameters were obtained as extracting temperature 30℃, standing time 45min, and pH 7.0. To optimize these parameters, an orthogonalized experiment was carried out. Results show that the content of IgG is maximum when the extracting temperature is 20℃, standing time is 45 min and pH is 7.4. This finding could be used as a reference in the industrialization production.

关 键 词：IgG含量 提取温度 静置时间 PH值 

分 类 号：TQ937.1[化学工程]