| 纳豆激酶分离纯化的工艺研究 |
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| 引用本文： | 谭颖嫦,彭中健,夏枫耿,梁淑娃. 纳豆激酶分离纯化的工艺研究[J]. 现代食品科技, 2011, 27(8): 985-987,876 |
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| 作者姓名： | 谭颖嫦 彭中健 夏枫耿 梁淑娃 |
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| 作者单位： | 广州市微生物研究所,广东广州,510663 |
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| 摘 要： | 通过对纳豆激酶分离纯化工艺的研究,得出:纳豆激酶发酵液经离心、过滤及CM-Sepharose Fast Flow阳离子交换层析纯化后,纯化液经SDS-PAGE电泳为一条单一色带,纯化倍数达29.6.经中试扩大试验,效果基本一致.通过初步的冻干试验,得出最佳赋型剂为1%甘露醇和2%甘氨酸.
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| 关 键 词： | 纳豆激酶 纯化 层析 |
Separation and Purification of Nattokinase |
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| TAN Yimg-chang,PENG Zhong-jian,XIA Feng-geng,LIANG Shu-wa. Separation and Purification of Nattokinase[J]. Modern Food Science & Technology, 2011, 27(8): 985-987,876 |
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| Authors: | TAN Yimg-chang PENG Zhong-jian XIA Feng-geng LIANG Shu-wa |
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| Affiliation: | (Guangzhou Microbiology Institute,Guangzhou 510663,China) |
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| Abstract: | The fermentation broth of Nattokinase was separated and purified by centrifugation,filtration and CM-Sepharose fast flow cation exchange chromatography.The purified broth shows one stainable subunit on the gel of SDS-PAGE with the purification fold being of 29.6.The similar effect was found with the expanded pilot test.Through preliminarily freeze-dried experiment,the optimum excipient contained 1% mannitol and 2% glycine. |
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| Keywords: | nattokinase purification chromatography |
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