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  本文選題：牦牛血　切入點：α-半乳糖苷酶　出處：《食品與機械》2016年12期 　論文類型：期刊論文

【摘要】：以新鮮牦牛血為原材料,采用α-半乳糖苷酶輔助飽和硫酸銨鹽析處理獲得免疫球蛋白G(immunoglobulin G,IgG),選取酶解時間、酶解pH、酶解溫度、酶添加量4個因素,在4個單因素的基礎(chǔ)上,利用響應(yīng)面分析法,得到α-半乳糖苷酶輔助飽和硫酸銨法制備IgG的最佳酶解條件。并采用ELISA方法檢測經(jīng)過酶處理后樣品IgG活性含量。結(jié)果表明,酶解時間2h、酶解pH 4.4、酶解溫度39℃、酶添加量5mL(467.5 U),在該工藝條件下,IgG的含量最高,可達27.13mg/mL,比不加酶處理IgG含量(22.35 mg/mL)提高了21.39%(P0.05)。經(jīng)過酶處理后樣品IgG活性含量為15.92mg/mL,比不加酶處理IgG活性含量(16.07 mg/mL)下降了0.93%。
[Abstract]:Using fresh yak blood as raw material, immunoglobulin G _ 2 immunoglobulin _ G _ G _ 2 was obtained by using 偽 -galactosidase assisted saturated ammonium sulfate saltout. Four factors were selected: enzymatic hydrolysis time, hydrolysis pH, enzymatic hydrolysis temperature, enzyme addition, on the basis of four single factors. By using response surface analysis, the optimum conditions for the preparation of IgG by 偽 -galactosidase assisted saturated ammonium sulfate method were obtained, and the content of IgG activity in the samples after enzyme treatment was detected by ELISA method. For 2 h, pH 4.4, hydrolysis temperature 39 鈩，

本文編號：1557541