【摘要】 目的 :　了解经过一定温度处理的蛋清粉中抗生物素蛋白的活性。方法 :　蛋白质的分离、提纯、定性、定量分析。结果 :　在经过 65℃和 80℃处理的两种蛋清粉中均含有具一定比活性 (分别为 9.7U/mg、6.8U/mg)的抗生物素蛋白 ,其含量分别为 3～ 6mg/1 0 0 g蛋清粉、1～ 3mg/1 0 0 g蛋清粉。结论 :　在这两种喷雾温度下 ,抗生物素蛋白并没有完全失活 ,仍具有结合生物素的能力。更多还原

【Abstract】 Objective: To determine the activity of avidin in hens egg white power after heat treatment.Methods: Avidin from dried hens egg white powder was isolated, purified and characterized. Results: 3—6 mg and 1—3 mg of avidin could be detected from 100 g dried egg white powder after 65 ℃,80 ℃ treatments respectively. The specific activity was 9.7 units (65 ℃) or 6.8 units (80 ℃) per mg protein respectively. Conclusion: Avidin does not lose its activity completely after heat treatment at 65℃ or 80℃.更多还原