Separation And Purification Of Phosvitin From Carp Eggs And The Natural Property Of It

China is a country which is rich in aquatic resources. But people do not make full use of fish by-products. Carp egg is one of fish by-products. In this paper, a comprehensive analysis of the nutrition of Hunan region carp eggs is made. Besides, Pv of carp eggs was separated by two methods and was analyzed, two extraction methods were compared. All of these studies are made in order to provide some theoretical basis for deep processing of carp eggs. The results of this study are as follows:The content of water in carp eggs is61.80%, the protein is26.70%, the fats is10.10%and the ash content is1.35%; carp eggs are rich in Lys and Met, SFA:MUFA:PUFA≈1:1:1:,carp eggs own the ideal dietary fatty acids composition proportion.Crude Pv extractings was achieved by chicken egg Pv extraction method, result of Native-PAGE displayed three components which are P1, P2, P3. P2, P3stripe is positive in the detection of staining with methyl green for Pv, the molecular weight of P2and P3are34kda and16kda respectively.P2and P3are separated by ultrafiltration. Molecular weight of Pv subunits are15,17.7,20,33,96and98kDa. Basis research of the pured Pv showed that nitrogen content is11.74%, phosphorus content is4.28%. Serine content accounted for24.1%of total amino acid content.Carp eggs Pv was separated by dextran gel filtration chromatography (Sephadex G-200), three components of F1, F2and F3were separated and stained with Schiff s reagent, Sudan Black B and methyl green respectively. Result shows that F1is one Lv, F2is one Pv. Molecular size of F2is34kda and is P2.Comparative studies found that:Pv is more comprehensive separated by salt-soluble method,but its crude extracts which need deep purification. Dextran gel filtration chromatography (Sephadex G-200) give a pure Pv substance.