摘要
本实验对多聚磷酸盐分离纯化猪血清IgG进行了研究,其最佳工艺参数为:多聚磷酸盐浓度0.1%(W/V),pH值3.9,反应温度45℃;所得IgG的回收率与纯度分别为60.9%和64.5%,活性保留率为87.3%。多聚磷酸盐分离纯化猪血清IgG技术适于食品用IgG的工业化生产。
Isolation of porcine serum IgG by polyphosphate was investigated. The optimal parameters for IgG isolation were determined as follows： the polyphosphate concentration 0.1% （W/V）, pH 3.9, and temperature 45℃. The recovery rate and purity of extracted IgG are respectively 60.9 % and 64.5 %, and the immunological activity preservation rate is 87.3 % under optimal conditions. The polyphosphate isolation technics is applicable to food industry.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第5期104-108,共5页
Food Science
基金
河南科技大学青年科学研究基金项目(2007QN026)
关键词
猪血清
G型免疫球蛋白
多聚磷酸盐
分级沉淀
porcine serum
immunoglobulin G（IgG）
polyphosphate
fractionated precipitation
