Preliminary Study on the Separation of Lysozyme,Ovotransferrin and Ovalbumin from Egg White  

鸡蛋清中3种蛋白质的连续化提取工艺初步研究(英文)

作　　者：傅冰[1] 俞汇颖[2] 魏云林[2] 季秀玲[2] 郑维桃 

机构地区：[1]丽水职业技术学院环境工程学院,浙江丽水323000 [2]昆明理工大学生命科学与技术学院,云南昆明650500 [3]丽水绿谷食品有限公司,浙江丽水323000

出　　处：《Agricultural Science & Technology》2013年第11期1651-1654,1692,共5页农业科学与技术（英文版）

基　　金：Supported by Lishui Science and Technology Bureau Company-College Collaboration Program(20080410)~~

摘　　要：[Objective] A study on separation process of lysozyme, ovotransferrin and ovalbumin from egg white. [Method] The proteins were separated by ammonium sul-fates and ion-exchange chromatography. Purity of the proteins was assayed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis （SDS-PAGE）. [Result] The results showed that the proteins were electrophoresis-pure. The specific activity of lysozyme was increased from 144.13 to 2 235 U/mg, and purification factor was 15-fold. Lysozyme recovery rate was estimated to be 15.76%. Bacteriostasis rate of ovotransferrin was 48.84%. [Conclusion] The procedure for separating lysozyme, ovotransferrin and ovalbumin from egg white was simple, fast, low-cost and suitable for industrilization.[目的]研究鸡蛋清中溶菌酶、卵转铁蛋白和卵白蛋白的分离提取工艺。[方法]采用硫酸铵沉淀和离子交换层析分离三种蛋白质,并用聚丙烯酰胺凝胶电泳(SDS-PAGE)检测其纯度。[结果]层析纯化后SDS-PAGE检测其纯度达到电泳纯,溶菌酶的比活由144.13 U/mg提高到2 235 U/mg,纯化倍数达15倍,回收率为15.76%;卵转铁蛋白抑菌率为48.84%。[结论]该方法分离溶菌酶、卵转铁蛋白和卵白蛋白,工艺路线简单、快捷、成本低,适用于工业生产。

关 键 词：Egg white Llysozyme OVALBUMIN OVOTRANSFERRIN Ionexchange chro-matography SEPARATION 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]