用盐析法分离低核酸酵母蛋白的研究

Study on the Separation of Yeast protein with Low Nucleic Acid Content by Saltiing Out Method

本文研究了用盐析法解离酵母核蛋白以获得低核酸酵母蛋白分离物的方法,系统地考察了盐的种类、浓度、温度等条件对酵母蛋白分离物(IYP)核酸含量的影响。结果表明,不同的盐对核蛋白解离的影响符合离子感胶序,在25℃下,用0.5M的NaClO_4处理2％的核蛋白溶液,可除去其中80％左右的核酸,与现有的碱法、酸法、酶法等方法相比,该法经济实用性较好。

Using salts for the dissociation of yeast nucleoproteiu complex to obtain IYP with low content of nucleic acids was studied. The effects of various salts, their concentration, temperature and so forth on the nucleic acid content of IYP were explored systematically. The results showed that the effectiveness of various salts on the dissociation of nucleoprotein followed the lyotropic series. The treatment of 2% nucleoprotein with 0.5M NaC1O4 at 25℃ resulted in nucleic acid removal of about 80%. This method is more economical and practical than other present methods of acid treatment, alkaline treatment and enzymatic treatment.