| abstract |
The invention relates to a method for preparing wheat germ immunoglobulin, belonging to the technical field of functional food processing. The method includes the following steps: (1) dissolving: adding defatted wheat germ powder into a NaCl solution, stirring evenly, and shaking at a constant temperature of 25°C for 1-2 hours; (2) Enzymatic hydrolysis: take the supernatant from the shaken solution, add alkaline protease for enzymatic hydrolysis, heat to kill the enzyme, and then cool and centrifuge; (3) Ultrafiltration: select an ultrafiltration membrane with a molecular weight cut-off of 10ku to remove macromolecular substances, collect Permeate solution; (4) Purification: Preparation of magnetic molecularly imprinted porous membrane, and then immersing the porous membrane in the protein permeation solution for 12 hours for adsorption; (5) Washing: The molecularly imprinted porous membrane is washed with dilute sulfuric acid by shaking; (6) Modification: The eluted wheat germ protein was modified with Na211At; (7) Elution detection: The reaction solution was subjected to Sepadex G50 column chromatography, eluted, detected by UV light, and the eluted peaks were collected to obtain the wheat germ immune active protein; Globulin, high purity, strong activity, good absorption efficiency, natural safety and no toxic side effects. |