Research On The Purification And Separation Of Ovotransferrin And Promotion Of The Proliferative Activity Of Bifidobacterium

Eggs have a high nutritional value, which not only contain essential proteins, fats, minerals and vitamins and other nutrients that is necessary to human body, but also contains the human brain and nervous system indispensable lecithin, cephalin and neural phospholipids, in particular protein content , and easy digestion and absorption, almost exclusively used for the human body, and is called a high-quality food. Over the years,.it has always been one of the natrirional food in their daily life among broad masses of the people.At present, China's fresh eggs is in an egg-based consumption, and consumption in the north is higher than that in the South, and only a small number of eggs are used for deep processing, resulting in a relative surplus of eggs, inhibiting the healthy development of poultry industry. At present,the types of the eggs for direct human consumption is fewer, and it is mainly based on egg, salted egg, vinegar, eggs bad eggs and so on.Processing, development and research to egg products start late.and it is still very backward now. There are very few enterprises ,which have largely restricted the development of China's egg industry.In the case of the international market in a downward trend in sales of eggs, the egg products has continued to grow (William, etc., 1973).Consumption of egg products in the United States has grown from 15% to 20% in the total egg consumption, and the egg l volume of imported products in Germany, France has been accounted 16-18% of egg consumption, and consumption of eggs in Canadian fell 4 percent, and consumption of egg products has increased by 3 ~ 5%.Deep processing of the international market of egg products has formed a wave for the new demand. (far-translation, 2000).Therefore, the strong development and the development of eggs in egg products industry is the development of China's top priority. Eggs contain a high content of protein, in the process of processing the changes of protein have an important impact on processing ,especially it is more important to study the functional properties of proteins .. The domestic research to functional properties of eggs is less, and the types of egg products is fewer, which can not keep up with modern economic development, if we can study the functional properties of egg deeply, especially the factors that imfact the processing of eggs, used to guide the production of processing, will be conducive to the development of China's poultry products and research.OVT is one part of the white protein of the egg. It is a non-crystalline soluble albumin. It is also known as the vice ovalbumin or egg albumin and the weight of it is about 12% on the dry basis. The molecular mass is 78-80kDa. OVT is a single polypeptide chain which contains 686 amino acid residues, and there are 15 elements disulfide cross-linked together in molecules which is no freedom of SH. OVT with the serum albumin and the milk albumin have the same nature of albumin and in the structure and biological activity they are similar. They are so important for improving immune function, for enhancing the ability of disease-resistant, preventing and treating anemia, and blocking the formation of OH radicals. Schade and Caroline first reported that for the function of inhibiting of Escherichia coli, the serum albumin and the milk albumin are the same. Valenti, who confirmed from the experiment that the anti-bacterial of OVT in quantity and quality is similar with the human lactoferrin (LF). The performance of anti-virus is even better than that of lactoferrin and serum albumin. Therefore OVT as a good factor of the immune function or biological medical product will have a broad application prospects.At present, there are so many researches for the form of OVT. For the serum albumin and lactoferin, there is a relative mature research process, but the research of OVT is so few. My research for the form of OVT uses the fresh eggs as raw material, and uses a variety of ways to reduce the viscosity of the eggs in order to facilitate the next step for extraction of the functional protein. And at the same time I use the ammonium sulfate precipitation and ultrafiltration method to separate OVT, study its purification conditions. At last, I do the research for the function of OVT.In this paper, first of all I do the research for the method of reducing the viscosity of eggs. Through the ultrasound, homogeneous dispersion of high-speed, high pressure homogenization, high-tech and other high-voltage pulsed electric field processing of fresh egg, by destroying the internal structure of mucin to peptide bond. Thereby its viscosity is reduced. The research results show that high-voltage pulsed electric field strength for 30Kv/cm is the optimal condition. I do the orthogonal rotation design twice for the homogeneous pressure, electric field strength, pulse number, and gain the results like that Y=57.09 +0.73 x1 +1.57 x2-0.81x3 +1.88 x1x2-1.38x1x3-0.13x2x3 +0.5 x12 +0.86 x22 +1.39 x32 .I use the ammonium sulfate separation method to separate the rough OVT, through orthogonal test twice to study the addition of ammonium sulfate, phosphate PH, the numbers of the dilute these three factors, use 475 nm absorbance as an index to draw the most best operating parameters. The best process parameters for the best conditions to separation and extraction for 70% of the amount of ammonium sulfate, phosphate (PH) 7.2, a multiple of 5 times dilution, the maximum absorbance at this time. It regards as the foundation for the next step.Extracted crude OVT is in low purity, and therefore by column chromatography to increase its purity. Through the study of protein adsorption, the final choice of Q-Sepharose FF is as the materials for the separation. I test the samples with the high performance liquid after purification. With the comparative study of the SIGMA company's standard relative peak area radio, the purity is over 90%.In the experiment of ovotransferrin to promote the multiplicationthe of Bacillus bifidus, the conditions to raise the multiplicationthe of Bacillus bifidus were investigated. At present, There are some reports where are some polysaccharide was studied to promote the multiplicationthe of Bacillus bifidus. The effect of protein to multiplicationthe of Bacillus bifidus studies was the first time and plays a groundbreaking role. And in the study, the ovotransferrin could promote the multiplicationthe of Bacillus bifidus.Moreover, and the effect very is obvious.In summary, the preliminary discussion was conducted to extract ovotransferrin. In many aspects, the proceeding of ultrafiltration including the concentration polarization is still needed to be developed in the future.