| 牛血清中免疫球蛋白的提取研究 |
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| 引用本文： | 刘爱国,杨桂有,刘晓磊,孙婷军,徐清.牛血清中免疫球蛋白的提取研究[J].食品科学,2007,28(9):261-265. |
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| 作者姓名： | 刘爱国 杨桂有 刘晓磊 孙婷军 徐清 |
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| 作者单位： | 天津市食品生物技术重点实验室,天津商业大学生物技术与食品科学学院,天津,300134 |
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| 摘 要： | 免疫球蛋白是生物体内一种重要的免疫活性物质，对生物体的多种器官和系统有重要影响。该试验采用40%饱和度硫酸铵盐析法、超滤法及盐析-超滤结合法，对牛血清免疫球蛋白进行分离提取，得到免疫球蛋白的粗提物。通过对三种方法的提取率和产品回收率的比较，确定采用盐析-超滤结合法提取效果最佳，其提取率为9.378mg/ml，产品回收率为91%，是一种适合于血清中免疫球蛋白粗提的有效方法。并确定盐析-超滤结合法的最佳试验条件如下：PBS缓冲液pH值为7.4；血清-PBS缓冲液比例为1：1。
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| 关 键 词： | 牛血清 免疫球蛋白 提取 盐析 超滤 |
| 文章编号： | 1002-6630（2007）09-0261-05 |
| 修稿时间： | 2007-07-25 |
Research on Extraction of Immunoglobulin from Bovine Serum |
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| LIU Ai-guo,YANG Gui-you,LIU Xiao-lei,SUN Ting-jun,XU Qing.Research on Extraction of Immunoglobulin from Bovine Serum[J].Food Science,2007,28(9):261-265. |
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| Authors: | LIU Ai-guo YANG Gui-you LIU Xiao-lei SUN Ting-jun XU Qing |
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| Affiliation: | Tianjin Key Laboratory of Food Biotechnology, College of Bio-technology and Food Science, Tianjin University of Commerce, Tianjin 300134, China |
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| Abstract: | Immunoglobulin is a kind of important immunologic active material in living body.It plays a very important role in adjusting the function of various living organs and systems.Three kinds of concentration methods-salting out 40%(NH4)2SO4,ultrafiltration,and the combination of the above two methods-were used to isolate Immunoglobulin from bovine serum,and the extraction percentage and product's recovery rate of them were compared.The results showed that the best of three is combination method,with its extraction percentage being 9.378 mg/ml and product's recovery rate being 91%.the optimal operation condition of the combination method was found,that is:the pH value of PBS buffer is 7.4,the mixture ratio of serum and PBS buffer is 1 to 1. |
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| Keywords: | bovine serum immunoglobulin extraction salting-out ultrafiltration |
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