Nghiên cứu tinh sạch các enzim protease từ mủ đu đủ (Carica papaya) bằng phương pháp sắc ký lỏng
Abstract
Enzyme proteases with high yield and activity could be extracted from the latex of the papaya fruits of 8-10 weeks maturity. Ion-exchange chromatography on gel SP-Streamline in combination with Hydrophobic Interaction Chromatography on gel Phenyl Sapharose could be applied to obtain one of the enzyme components in papaya latex with high purity. The advantages of the procedures were producing a wide range of enzyme without spending many stages of Preliminary precipitation with organic solvents: ammonium sulfat, acetone and ethanol. As a result, enzyme would be more purified and environmentally friendly. In addition, papain sources was various and gel could be reused. So, the price was lower compared to commercial papain. However, because enzyme concentration was very diluted, it was better to combine ultrafilter to separate salt. Treating enzyme solution with 2-PDS before throughout ion exchange chromatography column could prevent enzyme from autolyzing during the process of purification of enzyme.
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Tài liệu tham khảo
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