蛋黄无脂蛋白质提取物的制备。
Preparation of lipid-free protein extracts of egg yolk.
作者信息
Meslar H W, White H B
机构信息
Department of Chemistry, University of Delaware, Newark 19711, USA.
出版信息
Anal Biochem. 1978 Nov;91(1):75-81. doi: 10.1016/0003-2697(78)90817-5.
PMID:9762085
Abstract
1-Butanol extraction of chicken egg yolk homogenates containing 1 M NaCl yields lipid-free aqueous solutions of egg yolk proteins. These solutions, after dialysis, can be applied to a variety of chromatographic media without clogging. Although some proteins are denatured by this procedure, most of the water-soluble proteins remain in solution, including biotin-binding protein and riboflavin-binding protein.
摘要
用1-丁醇提取含有1 M氯化钠的鸡蛋黄匀浆，可得到无脂的鸡蛋黄蛋白水溶液。这些溶液经过透析后，可应用于各种色谱介质而不会堵塞。尽管有些蛋白质会因该过程而变性，但大多数水溶性蛋白质仍保留在溶液中，包括生物素结合蛋白和核黄素结合蛋白。
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引用本文的文献
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Biochem J. 1981 Mar 1;193(3):679-85. doi: 10.1042/bj1930679.
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