摘　要：采用盐溶法对鲤鱼卵的卵黄高磷蛋白（Pv）进行分离纯化并探究其理化特性，旨在为鲤鱼卵及水产品的进一步开发利用提供实际参考。结果显示：鲤鱼卵Pv粗提物可分为3种组分（P1、P2、P3），其中P2、P3条带为Pv，P2分子量为34.0 kD，P3分子量为16.0 kD；纯化后的Pv亚基的分子量分布较广，分别为15.0、17.7、20.0、33.0、96.0和98.0 kD；Pv的氮含量和磷含量分别为11.74%和4.28%，氮磷含量比值为6.07；鲤鱼卵Pv得率为0.40%，吸收峰出现在201.0 nm和257.8 nm处；鲤鱼卵Pv中磷含量及丝氨酸含量均低于鸡蛋Pv。试验结果表明，鲤鱼卵中含有Pv，且鲤鱼卵Pv中的苯丙氨酸含量较鸡蛋Pv多。这一结果为进一步研究鲤鱼卵的精深加工提供了理论依据。
关键词：鲤鱼卵；盐溶法；卵黄高磷蛋白；理化性质
中图分类号：TS254　　　　　　文献标志码：A　　　　　　DOI: 10.3969/j.issn.1007-7146.2020.06.010

Abstract: In order to provide practical reference for the further development and utilization of carp eggs and aquatic products, the vitellophane phosvitin (Pv) of carp egg yolk was isolated and purified by salt solution method and its physicochemical properties were investigated. The results showed that the Pv crude extract of carp egg yolk could be divided into three components (P1, P2 and P3), and the Pv bands of P2 and P3 were Pv, with the molecular weight of P2 and P3 being 34.0 kD and 16.0 kD respectively. The molecular weights of the purified Pv subunit were 15.0, 17.7, 20.0, 33.0, 96.0 and 98.0 kD, respectively. The nitrogen and phosphorus content of Pv were 11.74% and 4.28% respectively, and the ratio of nitrogen and phosphorus content was 6.07. The Pv yield of carp egg yolk was 0.40%, and the absorption peak appeared at 201.0 nm and 257.8 nm. The content of phosphorus and serine in the egg yolk of carp Pv was lower than that of egg yolk. The results showed that there was Pv in carp egg yolk, and the content of benzoyl acid in Pv of carp egg yolk was more than that of egg yolk. This result provided a theoretical basis for further research on the intensive processing of carp egg yolk.
Key words: egg yolk of carp; salt bath method; phosvitin; physicochemical property