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。
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.
出处
《现代食品科技》
EI
CAS
2011年第8期985-987,876,共4页
Modern Food Science and Technology
关键词
纳豆激酶
纯化
层析
nattokinase
purification
chromatography
