Izvorni znanstveni članak

Ultrasonic Effects on Protein Salting-out

X. Ning ; College of Environment, Nanjing University of Technology, Nanjing, China, 210009
H. Pingfang ; College of Life Science and Pharmaceutical Engineering, Nanjing University of Technology, Nanjing, China, 210009
C. Lamei ; College of Science, Nanjing University of Technology, Nanjing, China, 210009
OY. Pingkai ; College of Life Science and Pharmaceutical Engineering, Nanjing University of Technology, Nanjing, China, 210009

Sažetak

The addition of inorganic salts to a bovine serum albumin (BSA) colloid to separate protein is a commonly performed method. In this work, we investigate an enhanced ultrasound process for protein separation. The standing time is 4.5 h shorter than that without ultrasound irradiation. The protein can be acquired at a yield of 90.5 % under the conditions of a 20 kHz ultrasound frequency, 60 min of centrifugal separation, and 2 minutes of ultrasound irradiation with a 0.64 W cm–2 sound intensity. Influences of sound field factors such as frequency, sound intensity and irradiation time on this process
are discussed. The mechanism of ultrasonic salting-out of protein is construed. Results show that the settling velocity of protein can be accelerated by ultrasound irradiation after the salting-out process.

Ključne riječi

Protein; salting-out; orthogonal; ultrasound

Hrčak ID:

38317

URI

https://hrcak.srce.hr/38317

Datum izdavanja:

30.6.2009.

Posjeta: 1.020 *