| 金枪鱼碎鱼肉中肌红蛋白的初步提取和纯化 |
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| 引用本文： | 徐群英,汪之和,王立井,钟晓明.金枪鱼碎鱼肉中肌红蛋白的初步提取和纯化[J].中国脊柱脊髓杂志,2006(1). |
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| 作者姓名： | 徐群英 汪之和 王立井 钟晓明 |
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| 作者单位： | 上海水产大学食品学院,上海200090 |
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| 摘 要： | 研究了从肌红蛋白含量较高的金枪鱼加工废弃物碎鱼肉中提取氧合肌红蛋白，得到了提取的最佳实验条件：样品体积2．5倍的0．01mol／LpH8．6Tris-HCI缓冲液、提取1．5h、硫酸铵饱和度90％盐析等，并经透析、DEAE-Sepharose FF离子交换柱进行了初步的层析纯化，得到蛋白质量分数迭87．11％的肌红蛋白。
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| 关 键 词： | 肌红蛋白 提取 纯化 |
The Primary Extraction and Purification of Myoglobin from Drossy Meat of Tuna |
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| XU Qun-ying,WANG Zhi-he,WANG Li-jing,ZHONG Xiao-ming.The Primary Extraction and Purification of Myoglobin from Drossy Meat of Tuna[J].Chinese Journal of Spine and Spinal Cord,2006(1). |
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| Authors: | XU Qun-ying WANG Zhi-he WANG Li-jing ZHONG Xiao-ming |
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| Abstract: | The Myoglobin was extracted from drossy meat of Tuna. The optimal conditions were determined through experiments and shown as followings:ratio of Tris-HCl buffer(pH 8.6) to sample of 2.5 v/m,extraction for 1.5 hours,utilization of 90% ammonium sulfate for |
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| Keywords: | Myoglobin extraction purification |
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