期刊
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES
卷 878, 期 21, 页码 1771-1776出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.jchromb.2010.04.037
关键词
Egg white proteins; Co-extraction; Ion-exchange chromatography
资金
- Alberta Livestock Industry Development Fund Inc. (ALIDF)
- Alberta Egg Producers (AEP)
Efficient isolation of egg white components is desired due to its potential uses. Existing methods mainly targeted on one specific protein: an attempt has been made in the study to co-extract all the valuable egg white components in a continuous process. Ovomucin was first isolated by our newly developed two-step method; the resultant supernatant obtained after ovomucin isolation was used as the starting material for ion-exchange chromatography. Anion-exchange chromatography of 100 mM supernatant yielded a flow-through fraction and three other fractions representing ovotransferrin, ovalbumin and flavoproteins. The flow-through fraction was further separated into ovoinhibitor, lysozyme, ovotransferrin and an unidentified fraction which represents 4% of total egg white proteins. Chromatographic separation of 500 mM supernatant resulted in fractions representing lysozyme, ovotransferrin and ovalbumin. This co-extraction protocol represents a global recovery of 71.0% proteins. (C) 2010 Elsevier B.V. All rights reserved.
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