| 摘要: |
| 比较两种从新鲜鸡蛋清中提取溶菌酶的方法.采用较为简单的并且产率较高的结晶法分别从鸡蛋清、鹌鹑蛋清中提取了溶菌酶,并分别测定了各溶菌酶的酶活力、最适pH值和最适温度.同时,证明了该法无法从鸭蛋清中提取出纯溶菌酶,故仅对粗提物进行了酶活力、最适pH值和最适温度的测定. |
| 关键词: 溶菌酶 酶活力 鸡蛋清 鸭蛋清 鹌鹑蛋清 |
| DOI： |
| 分类号:Q556 |
| 基金项目:武汉大学校科研和教改项目 |
|
| Characteristics of Lysozymes from Different Egg-White |
|
|
| Abstract: |
| Two different methods of extracting lysozyme from egg white have been compared. Crystallization was better than chromatography, since the former was much easier and need less time. Further more, the crystallization method could get more lysozyme not only by quantity but also by activity. However, both methods could not purify lysozyme from duck egg-white. The activity of lysozyme from different egg-white was almost the same when they at the same temperature, which indicated their close relationship. However, under different pH, there were some differences between them, especially the lysozyme from duck egg-white which was more stable in acidic condition. |
| Key words: lysozyme egg-white chicken quail duck |
