食品工业科技Issue(1)：278-281,4.
亲和层析快速提取白果和大豆的抗氧化蛋白
Fast preparation of antioxidant proteins from ginkgo and soybean by using affinity chromatography
摘要
Abstract
After Sephadex G-25 polymerbeads were activated by using epichlorohydrin,hemin was bound with them to prepare an immobilized hemin affinity chromatography column,which was used to prepare antioxidant proteins from ginkgo and soybean.Equilibrated with deionized water and eluted with pH3.6,0.2mol/L NaAc-HAc buffer,those proteins obtained from this column were demonstrated to possess high antioxidative activity（AA） after the measurement with linoleic acid-potassium thiocyanate.AA of crude proteins of ginkgo was 7.92% and two polypeptides of them were obtained with AA 17.45% after purification.In soybean,several polypeptides with AA 30.72% were obtained from the crude proteins with AA 10.52%.This method was a novel,rapid and effective method for preparation of antioxidant proteins from ginkgo and soybean.关键词
血红素/亲和层析/白果/大豆/抗氧化蛋白Key words
hemin/affinity chromatography/ginkgo/soybean/antioxidant protein分类
轻工纺织引用本文复制引用
王桂珍,凌辉生,谢丽思,李任强..亲和层析快速提取白果和大豆的抗氧化蛋白[J].食品工业科技,2012,(1):278-281,4.基金项目
暨南大学自然科学基金 （）
