一步层析法分离高纯度蛋清过敏原卵转铁蛋白  

One-step purification of ovotransferrin from hen egg white using ion-exchange chromatography with high purity

作　　者：佟平[1,2] 高金燕[3] 陈红兵[1,2] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]南昌大学中德联合研究院,江西南昌330047 [3]南昌大学食品系,江西南昌330047

出　　处：《食品工业科技》2010年第6期100-102,251,共4页Science and Technology of Food Industry

基　　金：江西省自然科学基金(2008GZN0040);南昌大学食品科学与技术国家重点实验室自由探索项目(SKLF-TS-200820);江西省研究生创新专项资金项目(2009)

摘　　要：鸡蛋是引起食物过敏最常见的食物之一。为了快速高效分离鸡蛋中主要过敏原卵转铁蛋白,开展鸡蛋过敏的研究,采用DEAE-Sepharose Fast Flow阴离子交换层析一步分离出高纯度、高回收率的卵转铁蛋白,纯度达97%,回收率为87.47%。本实验所建立的方法操作简便,设备简单,分离效率高,纯化出的卵转铁蛋白可为进一步研究提供实验材料。Hen egg is one of the most common causes of food allergy.In order to obtain ovotransferrin,one of the major allergen in egg white, as a material for further study, a single-step anion-exchange chromatographic procedure for the preparation of egg ovotransferrin on DEAE sepharose Fast Flow was described. The results showed that the purity and the recovery of isolated ovotransferrin was 97% and 87.47%, respectively.Therefore,this simple,quick,and less expensive method may be a good method for the separation of ovotransferrin, and the purified ovotransferrin may be useful for the further investigation of egg allergy.

关 键 词：卵转铁蛋白 分离纯化 鸡蛋过敏 高纯度 

分 类 号：TS201.21[轻工技术与工程—食品科学]