Isolation and characterization of phosvitin from chicken egg yolk

被引：0

作者：

Liu, Jianguo ^{[1
]}

Zhang, Xuefang ^{[1
]}

Liu, Jing ^{[1
]}

机构：

[1] China Univ Petr East China, Ctr Bioengn & Biotechnol, Qingdao 266580, Peoples R China

来源：

ADVANCES IN CHEMISTRY RESEARCH II, PTS 1-3 | 2012年 / 554-556卷

关键词：

Phosvitin; Isolation; Characterization; Dialysis; EMULSIFYING PROPERTIES; FUNCTIONAL-PROPERTIES; PROTEIN;

D O I：

10.4028/www.scientific.net/AMR.554-556.1415

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

In the present work, a new dialysis process was proposed to isolate phosvitin from chicken egg yolk, which consists of NaCl precipitation, heat treatment and dialysis. The effects of several key operating parameters on the purity of phosvitin were examined. Under optimized conditions, the phosvitin purity obtained was about 86.3%, with a yield of 87.2%. The resulting phosvitin product had beta-sheet of 78.5% at pH 2.0, consistent with the literature value. This shows that the purified phosvitin folded with a reasonable secondary structure.

引用

页码：1415 / 1418

页数：4

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