NaCl在蛋白质和表面活性剂AOT分离中作用机理的研究  

STUDY ON INFLUENCE MECHANISM OF NaCl ON SEPARATION OF PROTEIN AND AOT

作　　者：史双枝[1] 陈复生[2] 

机构地区：[1]石河子大学食品学院,新疆石河子832003 [2]河南工业大学,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2009年第3期16-19,29,共5页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家教育部科学技术重点资助项目(205094);河南省杰出人才创新基金资助项目(0521000500)

摘　　要：研究了在高速离心作用下,NaCl添加量对分离AOT和蛋白质的影响,并通过荧光光谱试验结果分析NaCl对该体系中蛋白质和AOT相互作用的机理.结果表明:部分AOT和蛋白通过疏水作用力结合,通过改变溶液离子强度可以破坏他们之间的疏水作用力并且改变蛋白质分子构象,NaCl添加量为5%时可以达到最佳的分离效果.The influence of NaCl addition on the separation of protein and AOT was investigated under highspeed centrifugation. The influence of NaCI on the action mechanism of protein and AOT in the system was analyzed according to the result of fluorescence spectrum analysis. The result shows that a portion of AOT can combine with protein by hydrophobic force, and the hydrophobic force can be destroyed by changing the solution ionic strength, at the same time, the protein conformation can be changed. The optimal separation effect can be achieved by adding 5% NaCl.

关 键 词：NACL 荧光分析 分离 蛋白质 AOT 

分 类 号：TS201.2[轻工技术与工程—食品科学]