• 文献检索
  • 文档翻译
  • 深度研究
  • 学术资讯
  • Suppr Zotero 插件Zotero 插件
  • 邀请有礼
  • 套餐&价格
  • 历史记录
应用&插件
Suppr Zotero 插件Zotero 插件浏览器插件Mac 客户端Windows 客户端微信小程序
定价
高级版会员购买积分包购买API积分包
服务
文献检索文档翻译深度研究API 文档MCP 服务
关于我们
关于 Suppr公司介绍联系我们用户协议隐私条款
关注我们

Suppr 超能文献

核心技术专利:CN118964589B侵权必究
粤ICP备2023148730 号-1Suppr @ 2026

文献检索

告别复杂PubMed语法,用中文像聊天一样搜索,搜遍4000万医学文献。AI智能推荐,让科研检索更轻松。

立即免费搜索

文件翻译

保留排版,准确专业,支持PDF/Word/PPT等文件格式,支持 12+语言互译。

免费翻译文档

深度研究

AI帮你快速写综述,25分钟生成高质量综述,智能提取关键信息,辅助科研写作。

立即免费体验

[坛紫菜藻红蛋白的放大制备]

[Scale-up preparation of phycoerythrin from Porphyra haitanensis].

作者信息

Li Chunxia, Yan Daiyuan, Ni Jing, Guo Ziye, Cai Chun'er, He Peimin

机构信息

Aqual-life Science and Technology College, Shanghai Ocean University, Shanghai 201306, China.

出版信息

Sheng Wu Gong Cheng Xue Bao. 2011 Apr;27(4):614-9.

PMID:21847997
Abstract

We developed large-scale preparation of phycoerythrin from Porphyra haitanensis, a main economic red algae in China. Firstly, P. haitanensis thallus was broken by using "swelling and smash" method. Then times of grads ammonium sulfate precipitation applied to the crude extraction were compared. Desalted solution was further purified with one-step chromatography using hydroxyapatite and properties on spectrum and molecular weight were identified finally. The results indicated that after four times of ammonium sulfate precipitation (15%, 50%, 10% and 40%), the absorption spectrum purity of P. haitanensis achieved 0.9 (A564/A280), and 507.82 mg phycoerythrin (A564/A280 > 3.2) was obtained from 7 kg fresh algae after further hydroxyapatite chromatography. This research provides a potential way for preparation of phycoerythrin in large sclae.

摘要

我们开展了从中国主要经济红藻坛紫菜中大规模制备藻红蛋白的研究。首先,采用“膨胀-捣碎”法破碎坛紫菜藻体。然后,比较了粗提物进行分级硫酸铵沉淀的次数。脱盐溶液再用羟基磷灰石进行一步层析进一步纯化,最后鉴定其光谱和分子量性质。结果表明,经4次硫酸铵沉淀(15%、50%、10%和40%)后,坛紫菜的吸收光谱纯度达到0.9(A564/A280),进一步经羟基磷灰石层析后,从7千克新鲜藻体中获得了507.82毫克藻红蛋白(A564/A280>3.2)。本研究为大规模制备藻红蛋白提供了一条潜在途径。

相似文献

1
[Scale-up preparation of phycoerythrin from Porphyra haitanensis].[坛紫菜藻红蛋白的放大制备]
Sheng Wu Gong Cheng Xue Bao. 2011 Apr;27(4):614-9.
2
Efficient Purification of R-phycoerythrin from Marine Algae () Based on a Deep Eutectic Solvents Aqueous Two-Phase System.基于深共晶溶剂双水相体系从海洋藻类中高效纯化 R-藻红蛋白。
Mar Drugs. 2020 Dec 4;18(12):618. doi: 10.3390/md18120618.
3
Method for large-scale isolation and purification of R-phycoerythrin from red alga Polysiphonia urceolata Grev.从红藻多管藻(Grev.)中大规模分离纯化R-藻红蛋白的方法
Protein Expr Purif. 2006 Sep;49(1):23-31. doi: 10.1016/j.pep.2006.02.001. Epub 2006 Feb 24.
4
Antitumor function and mechanism of phycoerythrin from Porphyra haitanensis.坛紫菜藻红蛋白的抗肿瘤功能及其作用机制。
Biol Res. 2013;46(1):87-95. doi: 10.4067/S0716-97602013000100013.
5
Purification, crystallization and preliminary X-ray analysis of phycocyanin and phycoerythrin from Porphyra yezoensis Ueda.条斑紫菜藻蓝蛋白和藻红蛋白的纯化、结晶及X射线初步分析。
Acta Crystallogr Sect F Struct Biol Cryst Commun. 2011 May 1;67(Pt 5):579-83. doi: 10.1107/S1744309111007925. Epub 2011 Apr 27.
6
Purification of R-phycoerythrin from Gracilaria lemaneiformis by centrifugal precipitation chromatography.离心沉淀色谱法从龙须菜中纯化 R-藻红蛋白。
J Chromatogr B Analyt Technol Biomed Life Sci. 2018 Jun 15;1087-1088:138-141. doi: 10.1016/j.jchromb.2018.04.047. Epub 2018 May 1.
7
A novel antioxidant protein of non-phycobiliprotein family derived from marine red alga Porphyra haitanensis.一种新型的非藻胆蛋白家族抗氧化蛋白来源于海洋红藻条斑紫菜。
J Sci Food Agric. 2023 Aug 30;103(11):5277-5287. doi: 10.1002/jsfa.12601. Epub 2023 Apr 17.
8
Stability of R-phycoerythrin from Furcellaria lumbricalis - Dependence on purification strategies and purity.螺旋藻藻红蛋白稳定性的研究——依赖于纯化策略和纯度。
Food Res Int. 2024 Aug;190:114595. doi: 10.1016/j.foodres.2024.114595. Epub 2024 Jun 3.
9
Isolation and characterization of macromolecular protein R-Phycoerythrin from Portieria hornemannii.从喇叭藻中分离和表征大分子蛋白 R-藻红蛋白。
Int J Biol Macromol. 2013 Apr;55:150-60. doi: 10.1016/j.ijbiomac.2012.12.039. Epub 2013 Jan 11.
10
Preparation, structural characterization, and bioactivity of PHPD-IV-4 derived from Porphyra haitanensis.坛紫菜来源的 PHPD-IV-4 的制备、结构表征及生物活性
Food Chem. 2020 Nov 1;329:127042. doi: 10.1016/j.foodchem.2020.127042. Epub 2020 May 22.