鸡蛋卵清中溶菌酶的提取与纯化  

Study on Elation and Purification of Lysozyme fromEgg White

作　　者：林亲录[1] 马美湖[1] 金阳海[1] 秦丹[1] 胡亚平[1] 

机构地区：[1]湖南农业大学食品科技学院,410128

出　　处：《食品科学》2002年第2期43-46,共4页Food Science

摘　　要：溶菌酶在医药和食品等领域用途很广,已引起科技界的高度重视。本实验探讨了亲和柱层析从鸡蛋卵清蛋白中提取溶菌酶的工艺技术,从酶的得率、活力和纯度等几方面对比了不同pH值对溶菌酶提取效果的影响。Scientists have highly attached imp ortance to lysozyme because of its extensive use in the pharmaceutical andfoodfields.Isolationandpurif icationoflysozymefromheneggwhit ewas.studiedbyusingaffinitychro matographyin the present test.The effects of different pHvalues on clution and purifi cation effects of lysozyme were stud ied on the lysozyme ' s yield,activity and purity aspects.

关 键 词：溶菌酶 PH值 提取 纯化 亲和柱层析 鸡蛋卵清蛋白 

分 类 号：TS253[轻工技术与工程—农产品加工及贮藏工程]