蛋清中溶菌酶的提取  

EXTRACTION OF LYSOZYME FROM EGG WHITE

作　　者：孙京新[1] 姜连芳[1] 李文香[1] 

机构地区：[1]莱阳农学院食品科学系

出　　处：《莱阳农学院学报》1998年第4期285-288,共4页Journal of Laiyang Agricultural College

摘　　要：研究了从新鲜蛋清中提取溶菌酶的方法。通过控制温度，调酸和加盐，可以使溶菌酶得到分离和纯化。采用超滤的方法将溶菌酶提取液浓缩及脱盐并进一步纯化。最后采用喷雾干燥的方法制成产品。产品活力可达１１０００ｕ／ｍｇ。In this paper,the method of seperating lysozyme from egg white is described.Under the controlled conditions of temperature,acid and salt,the lysozyme could be seperated and purified. Using ultrafiltration method,lysozyme extract could be concentrated,desalted and further purified.Then the lysozyme product could be produced by using spray-drying technique.The activity of lysozyme product was found to be about 11000u/mg.

关 键 词：溶菌酶 蛋清 超滤 提取 

分 类 号：TS201.25[轻工技术与工程—食品科学]