采用阴离子交换色谱法制备高纯度卵黄磷蛋白。

Preparation of high purity egg phosvitin using anion exchange chromatography.

机构信息

Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, T6G 2P5 Alberta, Canada.

出版信息

Food Chem. 2014 Sep 1;158:186-91. doi: 10.1016/j.foodchem.2014.02.120. Epub 2014 Feb 28.

DOI:10.1016/j.foodchem.2014.02.120

Abstract

Egg yolk phosvitin serves as a warehouse to provide metal ions for embryo development. It is significant for mineral metabolism study and also of great potential to be developed into functional foods with mineral absorption promoting ability. In this study, phosvitin was first extracted from yolk granules using 10% NaCl, dialysed and then adjusted to various pHs to remove impurities. The purity of phosvitin extracts was increased from 54.5% to 63.7% at decreasing pH from 8.0 to 5.5, and started to decrease afterwards. Both the yield and recovery were significantly decreased at decreasing pHs, especially at pHs close to its pI (pH 4.0), indicating the occurrence of co-precipitation of phosvitin with HDL. The extract prepared at pH 8.0 showed the highest recovery of 82.7%; its purity was increased from 54.5% to 97.1% by anion exchange chromatography, with a recovery of 42.0%. This simple method could be scaled up for industrial production.

摘要

蛋黄卵黄磷蛋白作为一个仓库，为胚胎发育提供金属离子。它对于矿物质代谢的研究具有重要意义，并且很有潜力被开发成具有促进矿物质吸收能力的功能性食品。在这项研究中，首先使用 10%的 NaCl 从卵黄颗粒中提取卵黄磷蛋白，然后进行透析，再调整到不同的 pH 值以去除杂质。随着 pH 值从 8.0 降低到 5.5，卵黄磷蛋白提取物的纯度从 54.5%增加到 63.7%，之后开始下降。随着 pH 值的降低，收率和回收率都显著降低，尤其是在接近其等电点（pH 4.0）时，表明卵黄磷蛋白与高密度脂蛋白（HDL）发生共沉淀。在 pH 8.0 下制备的提取物的回收率最高，为 82.7%；通过阴离子交换层析，其纯度从 54.5%增加到 97.1%，回收率为 42.0%。这种简单的方法可以放大用于工业生产。