免疫淀粉微球的制备及其结合特性

化工进展

免疫淀粉微球的制备及其结合特性

朱友双，孙庆元，蒙敏，朱强，陈曦

大连工业大学生物与食品工程学院

出版日期:2008-07-05 发布日期:2008-07-05

Preparation of immunological starch microspheres and its binding characteristics

ZHU Youshuang，SUN Qingyuan，MENG Min，ZHU Qiang，CHEN Xi

College of Biological ＆Food Technology，Dalian Polytechnic University

Online:2008-07-05 Published:2008-07-05

摘要/Abstract

摘要： 研究反相微乳法合成淀粉微球，采用环氧氯丙烷活化淀粉微球，考察了活化过程中的影响因素，确定了活化的最佳优化条件；再将制备的肝特异性脂蛋白（liver specific lipoprotein，LSP）抗体与淀粉微球交联，得到免疫淀粉微球；阐述了免疫淀粉微球对抗原肝特异性脂蛋白（LSP）的结合特性。经测定单位淀粉微球交联LSP抗体的量为 7.7 mg/g，单位免疫淀粉微球结合LSP的量为 0.5 mg/g，表明被交联的抗体保持了较高的生物活性。

Abstract: Starch microspheres (SM) were prepared by inverse microemulsion and then activated with epichlorohydrin. The affecting factors of activation were studied in detail and the reaction conditions were optimized. SM activated with epichlorohydrin was cross-linked with antibody against liver specific lipoprotein (LSP) to obtain the immunological SM. The binding characteristics of immunological SM for liver specific lipoprotein was investigated. The amount of antibody against LSP cross-linked to unitage SM was 7.7 mg/g and LSP in vitro specific bond to the unitage immunological SM was up to 0.5 mg/g，that showed a high specific binding activity of antibody against LSP cross-linked on SM.

朱友双，孙庆元，蒙敏，朱强，陈曦. 免疫淀粉微球的制备及其结合特性 [J]. 化工进展.

ZHU Youshuang，SUN Qingyuan，MENG Min，ZHU Qiang，CHEN Xi. Preparation of immunological starch microspheres and its binding characteristics[J]. Chemical Industry and Engineering Progree.