毕赤酵母表达风味强化肽的分离与纯化  

Separation and Purification of Flavor Enhancing Peptide from Pichia Pastoris

作　　者：田雪[1] 张宝持[1] 白小佳[1] 王艳萍[1] 

机构地区：[1]食品营养与安全教育部重点实验室天津科技大学食品工程与生物技术学院,天津300457

出　　处：《天津科技大学学报》2011年第4期14-17,共4页Journal of Tianjin University of Science & Technology

基　　金：天津市东丽区科技创新专项资金项目(20101306);天津市科技发展计划(05YFGHHZ00200)

摘　　要：为了开发新型风味强化剂,采用硫酸铵分段盐析法、中空纤维超滤、阴离子交换树脂分离等方法,对构建的工程菌P.,postoris GS115-16B2发酵表达的16拷贝风味强化肽的分离纯化效果进行研究.实验结果表明,分离纯化最佳方法为:首先使用中空纤维进行超滤浓缩,经过两次稀释过滤浓缩后的浓缩液再采用离子交换树脂DEAE–52进一步分离纯化.经SDS-PAGE检测,纯化后16拷贝风味强化肽的平均纯度可达93.19%.The separation and purification method of 16 copies flavor enhancing peptide from Pichia Pastoris fermentation broth was studied by tractional salting out, hollow fiber ultra filtration and anion exchange resin. The results showed the best separation and purification method. The broth was first ultra filtration enriched twice by hollow fiber column, and then further purified by ion-exchange resin DEAE-52. After the purification, the average purity of 16 copies flavor enhancing peptide was 93.19% detected by SDS-PAGE.

关 键 词：毕赤酵母 风味强化肽 盐析 中空纤维超滤 离子交换树脂 分离纯化 

分 类 号：Q503[生物学—生物化学]