| Item type |
紀要論文 / Departmental Bulletin Paper(1) |
| 公開日 |
2025-06-03 |
| タイトル |
|
|
タイトル |
6 種家禽オボトランスフェリンの分離と精製 |
|
言語 |
ja |
| タイトル |
|
|
タイトル |
Separation and Purification of Ovotransferrins from the Six Poultry Species |
|
言語 |
en |
| 言語 |
|
|
言語 |
jpn |
| 資源タイプ |
|
|
資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
|
資源タイプ |
departmental bulletin paper |
| 著者 |
鈴木,歩美
梶野,涼子
竹嶋,伸之輔
栗﨑,純一
SUZUKI,Ayumi
KAJINO,Ryoko
TAKESHIMA,Shinnosuke
KURISAKI,Jun-ichi
|
| 抄録 |
|
|
内容記述タイプ |
Abstract |
|
内容記述 |
The methods for the preparation of gram-scale ovotransferrins of six poultry species, chicken, duck,guinea fowl, Japanese quail, ostrich and turkey were studied for the comparative research on their functional properties. The combination of two-step ethanol fractionation applied for chicken ovotransferrin and ion-exchange chromatography were employed for the purification. The optimal ethanol concentration for the first step of the fractionation to remove ovalbumin was 43% for the poultry species other than duck which required a lower ethanol concentration. For the second step to precipitate ovotransferrins, 60% ethanol was optimal for the five poultry species other than duck. The optimal ethanol concentration for duck was 58%. The suitable condition for the elution of purified ovotransferrin through DEAE-column was also determined for each poultry species. The purity of the poultry ovotransferrins obtained was more than 99.6% estimated by densitometry on SDS-PAGE gel.The yields were around 1 g to 7 g/L of egg whites depending on the poultry species. Neutral sugar contents of purified ovotransferrins were from 1% to 2.8% for the six poultry species and the highest for ostrich.【査読あり】 |
|
言語 |
en |
| bibliographic_information |
ja : 十文字学園女子大学紀要
巻 55,
p. 1-11,
ページ数 11,
発行日 2025-03-28
|
| item_10002_source_id_9 |
|
|
収録物識別子タイプ |
ISSN |
|
収録物識別子 |
2424−0591 |
01_鈴木歩美ol.pdf (6.8 MB)
