冷冻及加热法去除ε-聚赖氨酸发酵液中的蛋白
详细信息Frozen and thermal treatment on ε-polylysine fermentation broth to remove protein
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摘要: ε-聚赖氨酸（ε-PL）发酵液中蛋白的去除是ε-PL提取工作中重要的一环。以ε-PL和蛋白的相对质量含量为衡量指标,比较了冷冻和加热两种去除蛋白的方法,结果表明加热处理去蛋白的效果要优于冷冻处理。优化了加热处理条件:pH6.0、温度80℃、加热时间15min。在此条件下,蛋白去除率达83%且ε-PL基本没有损失。采用SDS-PAGE电泳对热处理去蛋白效果进行了鉴定,结果表明发酵液中蛋白分子量分布在6.64万以下,只有少量1.43万以下的小分子蛋白不能加热去除。研究建立的加热处理ε-PL发酵液的方法对蛋白的去除具有一定的指导意义。
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关键词:
- ε-聚赖氨酸; /
- 蛋白的去除; /
- 冷冻; /
- 加热; /
- SDS-PAGE电泳;
Abstract: Removal of protein in ε-polylysine (ε-PL) fermentation broth is an important step before the extraction of ε-PL.With the relative quality contents of ε-PL and protein as the measurement indexes, the research carried out a comparision between frozen processing and thermal treatment to remove protein and the result indicated that the latter was preferred.Then the thermal treatment conditions were optimized as pH6.0, temperature 80℃ and treat time 15min.Under this optimal conditions, removal rate of protein and retention rate of ε-PL reached 83% and almost 100% respectively.SDS-PAGE was employed to evaluate the effect of protein removal and the result showed that the molecular weight of protein in ε-PL fermentation broth distributed below 66400, only those whose weight below 14300 were hard to be removed by thermal treatment.Research on thermal treatment of ε-polylysine fermentation broth derived some significance. -
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