超滤法提取蛋清溶菌酶  

Application of Ultrafiltration for Egg White Lysozyme

作　　者：张灏[1] 赵玉萍[2] 杨严俊[1] 徐榕榕[1] 

机构地区：[1]江南大学食品学院,江苏无锡214036 [2]淮阴工学院生物化学系,江苏淮安223001

出　　处：《无锡轻工大学学报（食品与生物技术）》2002年第6期607-612,共6页Journal of Wuxi University of Light Industry

摘　　要：对蛋清料液进行前处理:采用磷酸盐缓冲液稀释10倍,在24MPa压力下均质;对超滤工艺进行了研究,采用截留相对分子质量为30000的聚醚砜(PES)膜进行超滤;溶菌酶制品活力为14610U/mg.Lysozyme was isolated from egg white by using ultrafiltration(UF) technique. The preparation procedures were as followings: egg white was diluted with phosphate buffer by 10 times, humogenated at 24 MPa; the ultrafiltration process was studied by using PES membrane with 30 000 MWCO. The enzyme activity of final preparation was 14 610 U/mg.

关 键 词：超滤法 提取 蛋清 溶菌酶 膜通量 酶活 

分 类 号：Q936[生物学—微生物学]