虾原肌球蛋白(tropomyosin,TM)食物过敏是一种全球性的食品安全问题,研究发现TM的分离纯化对于系统准确地鉴定和控制过敏具有重要的意义,鉴于此,本研究以南美白对虾(Litopenaeus vannamei)为对象,改进了TM分离纯化的方法。结果表明,抽提液p H 6.5~7.5、硫酸铵饱和度30%时,可以有效分离纯化TM;经喹啉酸法测定其质量浓度最高可达43μg/μL。该方法省去了高效液相色谱、层析技术等对TM的进一步纯化,减少了纯化步骤,避免了在这些纯化步骤中出现的蛋白损失及蛋白稀释;高质量浓度的TM溶液可无须经过冷冻干燥,直接用于对其理化性质及过敏原性的研究。
【英文摘要】
Tropomyosin(TM), the major shrimp allergen, is one of the serious food safety problems throughout the world and has drawn much attention. It has been reported that the isolation and purification of TM is of very importance in the identification and control of allergy. In the present study, tropomyosin was purified from Litopenaeus vannamei by an improved method. The results indicated that TM could be purified effectively by adjusting the extraction buffer to p H 6.5 to 7.5 and then adding ammonium sulfate t...
引文格式:傅玲琳,富舒洁,王彦波,等.凡纳对虾原肌球蛋白硫酸铵沉淀分离纯化方法的优化[J].食品科学,2017,38(18):187-192.DOI:10.7506/spkx1002-6630-201718030.http://www.spkx.net.cnFU Linglin,FU Shujie,WANG Yanbo,et al.Optimization of purification by ammonium sulfat
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