摘要
采用超滤、阳离子交换层析方法从热钙法处理过的干酪乳清中分离纯化乳铁蛋白。结果表明,经预处理后的干酪乳清加入经过磷酸盐缓冲液(pH值为8.0)平衡的树脂中,分别用浓度为0.3 mol/L和0.8 mol/L的NaCl进行阶跃洗脱,所得乳铁蛋白经SDS-PAGE和免疫印迹法(Western Blotting)检测,纯度达93.6%。
This paper was intended to separate and purify lactoferrin From cheese whey through thermocalcic？ precipitation, ultrafiltration and cation-exchange chromatography. It was showed that the pretreated cheese whey was applied to the resin, which was previously equilibrated on static state with phosphate buffer （pH=8.0） at 4 ℃, and eluted with 0.3 mol/L and 0.8 mol/L NaCl respectively in two stages. In addition, lactoferrin was analyzed qualitatively and quantitatively by Western Blotting and SDS-PAGE. The purity oflactoferrin product reached 93.6%.
出处
《中国乳品工业》
CAS
北大核心
2010年第2期10-12,共3页
China Dairy Industry
关键词
干酪乳清
乳铁蛋白
离子交换层析
cheese whey
lactoferrin
cation-exchange chromatography
