现代食品科技2011，Vol.27Issue(8)：985-987,876,4.
纳豆激酶分离纯化的工艺研究
Separation and Purification of Nattokinase
谭颖嫦 1彭中健 1夏枫耿 1梁淑娃1
作者信息
- 1. 广州市微生物研究所,广东广州510663
- 折叠
摘要
Abstract
The fermentation broth of Nattokinase was separated and purified by centrifugation, filtration and CM-Sepharose fast flow cation exchange chromatography. The purified broth shows one stainable subunit on the gel of SDS-PAGE with the purification fold being of 29.6. The similar effect was found with the expanded pilot test Through preliminarily freeze-dried experiment, the optimum excipient contained 1% mannitol and 2%glycine.关键词
纳豆激酶/纯化/层析Key words
nattokinase/purification/chromatography引用本文复制引用
谭颖嫦,彭中健,夏枫耿,梁淑娃..纳豆激酶分离纯化的工艺研究[J].现代食品科技,2011,27(8):985-987,876,4.
