Shibusawa Y, Kihira S, Ito Y
Department of Analytical Chemistry, School of Pharmacy, Tokyo University of Pharmacy and Life Science, Hachioji, Japan.
J Chromatogr B Biomed Sci Appl. 1998 May 29;709(2):301-5. doi: 10.1016/s0378-4347(98)00071-1.
Proteins present in chicken egg white are separated by counter-current chromatography (CCC) in one step using a cross-axis coil planet centrifuge (X-axis CPC). The separation was performed with an aqueous polymer two-phase system composed of 16% (w/w) poly(ethylene glycol) 1000 and 12.5% (w/w) dibasic potassium phosphate by eluting the lower phase at a flow-rate of 1.0 ml/min. From about 20 g of the crude egg white solution, lysozyme, ovalbumin, and ovotransferrin were resolved within 5.5 h. Each component was identified by 12% SDS gel electrophoresis with Coomassie brilliant blue staining.
利用交叉轴线圈行星离心机（X轴CPC）通过逆流色谱法（CCC）一步分离鸡蛋白中的蛋白质。使用由16%（w/w）聚乙二醇1000和12.5%（w/w）磷酸氢二钾组成的水性聚合物双相系统进行分离，以1.0 ml/min的流速洗脱下层相。从约20 g粗蛋白溶液中，溶菌酶、卵清蛋白和转铁蛋白在5.5小时内得到分离。通过12% SDS凝胶电泳和考马斯亮蓝染色鉴定各组分。
