摘要
紫菜经800W功率超声波作用800s,用30倍体积的水浸提得到藻胆蛋白的粗提物,再用饱和度为45%的硫酸铵盐析沉淀及透析后,经羟基磷灰石(HA)层析柱,用不同浓度的磷酸缓冲液梯度洗脱,可分离纯化出紫菜藻胆蛋白(含藻红蛋白和藻蓝蛋白),两种活性组分的纯度(Amaxnm/A280nm)达到4.32。藻红蛋白的最大吸收峰在558nm,藻蓝蛋白的最大吸收峰在616nm。
Laver was broken by ultrasonication at 800W for 800s and extracted with deioned-water at 30 volumes. The crude phycobiliprotein including phycoerythrim and phycocyanin was purified by precipitating with ammonium sulphate of 45% and dialyzing. The two active fraction were received by hydroxylapatite（HA） column chromatography. The purities of phycobiliprotein was up to 4.32. The phycoerythrim and phycocyanin exhibited maximum absorbtion at 558nm and 616nm respectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第11期100-103,共4页
Food Science
基金
江苏省高技术研究计划资助项目(BG2003318)
关键词
紫菜
藻胆蛋白
提取
纯化
laver
phycobiliprotein
extraction
purification
