摘要
采用Osborne分级分离的方法从苦荞粉中制备得到清蛋白、球蛋白、醇溶蛋白和谷蛋白。体外消化率测定结果表明,四种蛋白组分的消化率均低于对照-小麦胚分离蛋白和大豆分离蛋白,并且四种组分的体外消化率也存在不同程度的差别:清蛋白最高,谷蛋白最低。热处理可以明显提高苦荞粉四种蛋白组分的体外消化率。添加芦丁不但没有降低四种蛋白组分的体外消化率,反而均有一定程度的提高。二硫键的破坏,除醇溶蛋白得以提高之外,对于其它三种组分只是提高了初始水解速度,最终体外消化率没有明显提高。体外消化实验后,四种蛋白组分所剩的残渣蛋白SDS-PAGE分析结果表明:这些残渣蛋白的谱带存在相似之处:在20kDa处有一条很窄的谱带,在14～10kDa处的谱带较宽。
Protein fractions （albumin, globulin, prolamin and glutelin） were extracted from defatted tartary buckwheat flour.The in vitro pepsin digestibility of the four fractions was different, and albumin was more susceptible to pepsin hydrolysis. The native structure of the four protein fractions could be destroyed by heat treatment, so the digestibility was all improved significantly. Adding rutin to the digestion mixture of the four fractions did not cause any decrease in vitro pepsin digestibility, but on the contrary did cause a slight increase in certain instances. Treatment with 2-mercaptoethanol 2 （2-ME）only caused the higher initial proteolysis rate and did not increase the final digestibility clearly except prolamin. After pepsin digestion, the protein of unhydrolyzed albumin, globulin, prolamin and glutelin （untreated） shared some similarities. They also exhibited a minor band at 20kDa and a broad band at 14-10kDa.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第8期136-140,共5页
Food Science
关键词
苦荞
蛋白组分
体外消化率
热处理
二硫键
芦丁
tartary buckwheat
protein fractions
in vitro pepsin digestibility
heating
disulfide bonds
rutin
