α-半乳糖苷酶辅助饱和硫酸铵法制备IgG及其活性研究

发布时间：2018-03-02 17:36

  本文选题：牦牛血　切入点：α-半乳糖苷酶　出处：《食品与机械》2016年12期 　论文类型：期刊论文

【摘要】：以新鲜牦牛血为原材料,采用α-半乳糖苷酶辅助饱和硫酸铵盐析处理获得免疫球蛋白G(immunoglobulin G,IgG),选取酶解时间、酶解pH、酶解温度、酶添加量4个因素,在4个单因素的基础上,利用响应面分析法,得到α-半乳糖苷酶辅助饱和硫酸铵法制备IgG的最佳酶解条件。并采用ELISA方法检测经过酶处理后样品IgG活性含量。结果表明,酶解时间2h、酶解pH 4.4、酶解温度39℃、酶添加量5mL(467.5 U),在该工艺条件下,IgG的含量最高,可达27.13mg/mL,比不加酶处理IgG含量(22.35 mg/mL)提高了21.39%(P0.05)。经过酶处理后样品IgG活性含量为15.92mg/mL,比不加酶处理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 伪 -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 伪 -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，

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