超声对蛋白质盐析作用的研究

Effect of ultrasonics on protein salting-out

在蛋白质(牛血清白蛋白)-水胶体溶液中加入无机盐,利用蛋白质盐析的原理粗分离蛋白质是常用的生物分离技术。本文试图利用超声强化蛋白质盐析分离过程。讨论了声场参数,即频率、声强、超声辐射时间对该过程的影响。实验表明超声处理牛血清白蛋白时,20kHz超声辐照比无超声处理可缩短了近4．5小时的静置时间, 20kHz超声处理可得到约90％的最高蛋白质收率;不同超声频率下有不同的最佳声压值,频率较低时的盐析效果较好;超声辐照并非时间越长越好,超声辐照 2min时,牛血清白蛋白的收率最大。由此证明超声技术可加速盐析后的蛋白质沉降速度。

It is an ordinary separation technology using the salting-out method for separating proteins from aqueous solution, such as separating protein from the bovine serum albumin-water sol solution. In this essay, the effect on the separation process by ultrasound is experimentally examined. Parameters such as frequency, intensity and pretreatment time of ultrasound are varied. The results showed that irradiated by 20kHz ultrasound, the standing time of BSA solution could decrease by 4.5h than that without ultrasound, while the highest protein recovery of the solution could reach 90% when so irradiated. Low frequency ultrasound was better to salting-out separation, and the best irradiation time was 2min in some case. All in one, this research shows that the ultrasound irradiation could increase the sedimentation speed of protein in the saltingout process.