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Partition and purification of lysozyme from quail egg white using aqueous two phase system

机译:含水两相系统从鹌鹑蛋清中分离和纯化溶菌酶

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Lysozyme, one of themost expensive and commercially available enzymes is mostly exploited fromthe chicken egg white. It is commercially used as a cell disrupting agent, food additive and in the treatment of ulcers and infections. It is an antimicrobial enzyme that hydrolyzes the beta-glycosidic linkage between N-acetylmuramic acid and N-acetyl glucosamine in the peptidoglycan of bacterial cell walls and can also bind to polymers of Nacetyl glucosamine. This study focuses on the isolation and purification of the enzyme from Quail egg white. Experiments were carried out using Ammoniumsulphate precipitation andAqueous two phase extraction and the protein content was found to be high inAqueous two phase extraction when compared to the Ammonium sulphate precipitation. The protein concentration and enzyme activity were estimated using Lowry???s method and turbidimetric assay respectively. The purification process was further increased by performing Gel filtration Chromatography and the fractions were confirmed using 12%SDS gel and the molecular weightwas found to be ~14kDawhich is almost similar to that of the chicken egg. The secondary structure of lysozyme extracted from Quail egg white was performed by FTIR analysis and compared against standard lysozyme sample.
机译:溶菌酶是最昂贵和可商购的酶之一,大部分是从鸡蛋白中提取的。它在商业上用作细胞破坏剂,食品添加剂以及用于溃疡和感染的治疗。它是一种抗细菌酶,可水解细菌细胞壁肽聚糖中N-乙酰基尿酸和N-乙酰基葡糖胺之间的β-糖苷键,并且还可以与N-乙酰基葡糖胺的聚合物结合。这项研究的重点是从鹌鹑蛋清中分离和纯化酶。使用硫酸铵沉淀和两相水萃取进行实验,发现与硫酸铵沉淀相比,两相水萃取的蛋白质含量高。分别使用Lowry方法和比浊法评估蛋白质浓度和酶活性。通过进行凝胶过滤色谱法进一步提高了纯化过程,并使用12%SDS凝胶确认了级分,发现分子量约为14kDa,与鸡蛋的分子量几乎相似。从鹌鹑蛋清中提取的溶菌酶的二级结构通过FTIR分析进行,并与标准溶菌酶样品进行比较。

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