鸡血白蛋白的制备与性质研究

本文采用硫酸铵-辛酸钠法制备鸡血白蛋白,并比较了几个工艺条件，结果以等体积（鸡血浆）饱和硫酸铵、辛酸钠浓度0.0017g／ml、pH5．0为最佳．白蛋白经毛细管电泳为一条谱带；紫外光吸收测定在280nm处有最大吸收峰；氨基酸组分分析有17种氨基酸；红外光谱分析（IR）具有蛋白质的特征吸收峰；荧光光谱分析激发峰在280nm处，荧光峰在313nm处；差示扫描量热分析（DSC）在60．5℃处有一宽大的吸热峰．

Chicken albumin: preparation and behavior studies

This paper, while investigating the octanoyl sodium-ammonium sulphate method for albumin preparation from chicken plasma, makes a comparison of different technological conditions and finds out the optimal ones as follows: equal volume of saturated ammonium sulphate was added to chicken plasma, to be followed by regulation of the octanoyl sodium concentration to 0. 0017g/ml and then by control of pH at 5. 0. Capillary electrophoresis showed that the chicken plasma obtained had only one band. Ultraviolet light absorption determined that its λmax was at 280nm. Amino acid componentsanalysis showed that it had 17 kinds of amino acid. Infrared absorption spectroscopy showed that it had the characteristic absorption peak of protein. Fluorescence spectroscopy showed that its excitation peak at 280urn, and its fluorescence peak was at 313nm. Differential scanning calorimetry showed that it had a wide heat absorption peak at 60.5℃.