摘要
对蛋白类样品进行酶解时,得到的酶解产物多含有一定量的盐,严重影响下一步的分离和纯化。比较几种方法对酶解产物的除盐效果,利用高效液相方法检测。经比较C18柱料除盐效果明显优于其他几种方法,且分段洗脱效果优于梯度洗脱。
During the enzymatic hydrolysis of protein samples, get more enzymolysis products contain a certain amount of salt, serious impact on the separation and purification of next step. Compared several methods of digestion products dechloridation effect, by using HPLC detection. By comparison of C18 column materials except the salt effect is better than other methods, and segmented elution effect is better than that of gradient etution.
出处
《食品科技》
CAS
北大核心
2013年第10期241-244,共4页
Food Science and Technology
关键词
脑蛋白
酶解产物
除盐
比较
brain protein
enzymatic hydrolysis product
dechloridation
compare
