| 人参蛋白的分离纯化 |
| |
| 引用本文： | 马波,邱芳萍,严铭铭,赵雨.人参蛋白的分离纯化[J].现代食品科技,2006,22(4):156-158. |
| |
| 作者姓名： | 马波 邱芳萍 严铭铭 赵雨 |
| |
| 作者单位： | 长春工业大学,生物工程学院,吉林长春,130012;长春中医学院,新药研发中心,吉林长春,130012 |
| |
| 摘 要： | 目的:从鲜人参中分离纯化人参蛋白.方法:运用生物化学技术,通过盐析分离后,再经过透析、离子交换、凝胶过滤等层析技术达到分离目的.结果:分离纯化出一种人参蛋白,经过HPLC鉴定其纯度为90%以上,经SDS-聚丙烯酰胺凝胶电泳检测其分子量为20.1KD到31.0KD之间.结论:通过本文所述方法可以得到纯度较高的特种人参蛋白,为将来进一步对人参蛋白活性及结构研究奠定了基础.
|
| 关 键 词： | 人参 蛋白 纯化 |
| 文章编号： | 1007-2764(2006)04-0156-050 |
| 修稿时间： | 2006年5月31日 |
Purification of Ginseng protein |
| |
| Ma Bo,Qiu Fang-ping,Yan Ming-ming,Zhao Yu.Purification of Ginseng protein[J].Modern Food Science & Technology,2006,22(4):156-158. |
| |
| Authors: | Ma Bo Qiu Fang-ping Yan Ming-ming Zhao Yu |
| |
| Abstract: | Objective: To purify ginseng protein from fresh ginseng. Methods: Biological technique,including salting out,dialysis,ion-exchange chromatography and gel filtration,was used. Results: One kind of ginseng protein was obtained with high purity than 90% analyzed by HPLC and with molecular weight between 20.1KD and 31.0KD obtained from SDS-PAGE. Conclusion: Ginseng protein of higher purification could be obtained through the above-mentioned methods. The research on its activities and structure may be developed on the basis of these results. |
| |
| Keywords: | Ginseng Protein Purifiction |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
