摘要
溶菌酶在医药和食品等领域用途很广,已引起科技界的高度重视。本实验探讨了亲和柱层析从鸡蛋卵清蛋白中提取溶菌酶的工艺技术,从酶的得率、活力和纯度等几方面对比了不同pH值对溶菌酶提取效果的影响。
Scientists have highly attached imp ortance to lysozyme because of its extensive use in the pharmaceutical andfoodfields.Isolationandpurif icationoflysozymefromheneggwhit ewas.studiedbyusingaffinitychro matographyin the present test.The effects of different pHvalues on clution and purifi cation effects of lysozyme were stud ied on the lysozyme ' s yield,activity and purity aspects.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第2期43-46,共4页
Food Science
