title: [Milk ultrafiltrate as a promising source of angiogenin].
abstract: The use of membrane technologies in the production of soft cheese (children's food) is associated with the appearance of up to 80% of angiogenin in the ultrafiltrate. An electrophoretically homogeneous preparation of angiogenin (MW approximately 17 kDa) was obtained from milk ultrafiltrate by two-stage ion-exchange chromatography. The yield of the angiogenin was approximately 60%, which corresponds to a 586-fold purification of the raw material. The obtained preparation retained stability in the course of lyophilization and could be stored at 4 degrees C for a long time without decomposition.
authors.affiliation: Bach Institute of Biochemistry, Russian Academy of Sciences, Moscow, 117071 Russia.
authors.forename: T V
authors.initials: TV
authors.lastname: Fedorova
authors.forename: G S
authors.initials: GS
authors.lastname: Komolova
authors.forename: M L
authors.initials: ML
authors.lastname: Rabinovich
authors.forename: N A
authors.initials: NA
authors.lastname: Tikhomirova
authors.forename: A M
authors.initials: AM
authors.lastname: Shalygina
mesh_terms: D043925:Angiogenesis Inducing Agents / Q000302:isolation & purification*; D000818:Animals; D002852:Chromatography, Ion Exchange; D004795:Enzyme Stability; D005524:Food Technology; D008892:Milk / Q000737:chemistry*; D012259:Ribonuclease, Pancreatic / Q000737:chemistry / Q000302:isolation & purification*
chemical_list: D043925:Angiogenesis Inducing Agents; C046366:angiogenin; D012259:Ribonuclease, Pancreatic