Xanthine oxidase was purified by butyl alcohol-treat,(NH4)2SO4 fractionation,Sephadex G-25 and DEAE-Sepharose FF Ion exchange chromatography from fresh cream.
采用正丁醇处理、硫酸铵沉淀、凝胶过滤层析和阴离子交换层析等分离技术,从新鲜的稀奶油中纯化得到SDS-PAGE电泳纯的黄嘌呤氧化酶,其最终回收率为19。
The pretreatment methods of butterine were co.
比较了人造奶油的预处理方法,测定了人造奶油中的镍,加标回收的最大相对标准偏差为5。