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Proflamin 是从Flammulina valutipes 培养的菌丝中分离得到的新生物效应调节剂。在发酵罐中将菌丝置于1600ml 培养液中[内含(%)葡萄糖1,玉米浆5,玉米粉3.2,胨0.5,KH_2PO_40.03,K_2HPO_40.03和MgSO_4·H_2O 0.02;pH 5.8]于27℃培养4天。过滤可得菌丝饼,加水煮沸,再加0.1NNaOH 煮沸,合并两次提取液,通过Daiion PA 306柱,依次用去离子水和1.5N NaOH 洗脱。proflamin部分,用3N HCl 中和,过纤维膜滤去盐分及低分子物质(分子量<6000)。再通过Diaion WK 10s 柱,用水和3N NH_4OH 洗脱,以3N HCl 中和后纤维膜滤过脱盐,冷干得proflamin。本品是一弱酸性蛋白(P(?)3.8±2),分子量13000±4000,含蛋白>90%和糖
Proflamin is a neo-biological effect regulator isolated from the mycelia cultured in Flammulina valutipes. The mycelium was placed in a 1600 ml culture in a fermentor [containing (%) glucose 1, corn steep 5, corn flour 3.2, peptone 0.5, KH 2 PO 40.03, K 2 HPO 40.03 and MgSO 4 · H 2 O 0.02; 27 ℃ for 4 days. Filter mycelium cake was obtained, boiled with water, boiled with 0.1NNaOH, the two extracts were combined and passed through a Daiion PA 306 column, followed by deionized water and 1.5N NaOH. The proflamin fraction, neutralized with 3N HCl, filtered over salt and low molecular weight material (MW <6000). The solution was passed through a Diaion WK 10s column, eluted with water and 3N NH 4 OH, neutralized with 3N HCl, filtered through a fiber membrane, and lyophilized to afford proflamin. This product is a weak acid protein (P (?) 3.8 ± 2), molecular weight 13000 ± 4000, with protein> 90% and sugar