凝胶层析分离纯化乳酸菌菌体蛋白条件的优化  

Optimization of Separation and Purification of Lactic Acid Bacterial Protein with Gel-filtration Chromatography

作　　者：赵春燕[1] 康素花 荣向华 张旋[1] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866 [2]天水师范学院,甘肃天水741300

出　　处：《食品研究与开发》2016年第22期47-50,共4页Food Research and Development

基　　金：辽宁省教育厅科学计划项目(2014L566)

摘　　要：采用凝胶过滤层析分离纯化乳酸菌菌体蛋白,选择不同的凝胶过滤介质、过滤柱高度、洗脱流速、样品上样量对经过Sephadex G-25脱盐处理的乳酸菌菌体蛋白进行洗脱,观察洗脱峰。结果表明,凝胶过滤介质、过滤柱过度、洗脱流速和样品上样量均不同程度的影响菌体蛋白的纯化效果。在本试验中,分离纯化乳酸菌菌体蛋白的凝胶过滤层析参数为:Sephadex G-75的层析介质以45 cm的柱床高度,洗脱流速0.75 m L/min,样品上样量为5%CV时,对乳酸菌菌体蛋白可达到最佳的分离纯化效果。The lactic acid bacterial protein were separated and purified by gel-filtration chromatography. Se-lecting different gel-filtration chromatography media,column height,flow rate and sample weight to elute lacticacid bacterial protein of Sephadex G-25 desalting. The elution peak was observed. The result showed that all the above four factors could affect the separation and purification performance of the lactic acid bacterial protein in gel-filtration chromatography by various degrees. In this test,the best separation and purification performance was achieved using Sephadex G-75 with 45 cm column height,0.75 m L/min flow rate and 5 %CV sample weight.

关 键 词：乳酸菌菌体蛋白 凝胶过滤层析 分离纯化 

分 类 号：TS201.21[轻工技术与工程—食品科学]