两种不同离子层析法分离鸡蛋溶菌酶的比较研究  

Comparison of two different ion chromatography methods in purification of egg white lysozyme

作　　者：张新宝[1,2] 陈红兵[1,2] 高金燕[1,3] 

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11期283-285,共3页Science and Technology of Food Industry

基　　金：教育部新世纪优秀人才支持计划(NCET-08-07-04);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)

摘　　要：以鸡蛋溶菌酶的主要分离方法—阳离子交换法与阴离子交换法为对象,从分离的回收率、鸡蛋溶菌酶纯度以及样品处理周期等方面进行比较研究。研究结果显示,两种方法均能较好地分离鸡蛋溶菌酶。阴离子交换法分离出的鸡蛋溶菌酶纯度更高,纯度>90%,并且分离周期短,操作更方便,但其回收率为20·7%,而阳离子交换法的为31·1%,阴离子交换法更适合于制备高纯度的蛋清溶菌酶。Anion chromatography and cation chromatography, which were the major methods in separating egg lysozyme,were investigated to compare their difference in the recovery rate,the resulting purity of lysozyme, and the time needed in separating the samples. Results showed both of the two methods could separate egg white lysozyme effectively.Specifically,the result of anion chromatography showed a higher purity,which was more than 90%.And it was also much more convenient and time-saving.However,the recovery rate was 20.7%, less than that of cation chromatography which was 31.1% .So anion chromatography was more preferable to purify egg white lysozyme with high purity.

关 键 词：溶菌酶 离子层析 分离纯化 

分 类 号：TS201.25[轻工技术与工程—食品科学]