大黄鱼小清蛋白提取工艺优化及免疫印迹分析  

Optimization of the extraction process of parvalbumin from Pseudosciaena crocea

作　　者：吕春霞 杨留明[1] 陈世达[1] 张慧恩[1] 杨华[1] LU Chun-xia;YANG Liu-ming;CHEN Shi-da;ZHANG Hui-en;YANG Hua(Zhejiang Wanli University,Ningbo,Zhejiang 315100,China)

机构地区：[1]浙江万里学院,浙江宁波315100

出　　处：《食品与机械》2021年第3期150-156,179,共8页Food and Machinery

基　　金：浙江省重中之重学科“生物工程”学生创新项目(编号:CX2017017);宁波市基金项目(编号:2019A610431)。

摘　　要：通过测定小清蛋白得率,筛选出一种针对大黄鱼小清蛋白的提取液,并优化其提取工艺。结果表明:当提取时间为42 h,提取液浓度为72 mmol/L、提取液pH为8.0、料液比(m大黄鱼∶V提取液)为1∶180(g/mL)、提取温度为50℃时,小清蛋白得率为0.1742%。通过阴离子凝胶柱层析进行分离纯化,采用免疫印迹分析确定小清蛋白分子量为12 kDa。By measuring the yield of parvalbum,a kind of extraction solution of parvalbumin from Pseudosciaena crocea was screened out,and the relative extracting process was optimized.The results showed that when the extraction time was 42 h,the extract concentration was 72 mmol/L;the pH of the extract was 8,and the ratio of material to liquid was 1∶180(g/mL);the extraction temperature was 50℃,and the extraction rate of parvalbumin reached 0.1742%.Parvalbumin was then separated and purified by anion gel column chromatography,and its molecular weight was determined to be 12 kDa by Western blot analysis.

关 键 词：大黄鱼 小清蛋白 分离纯化 免疫印迹 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]