摘要
采用离子交换和SDS-PAGE分离纯化浓缩苹果汁中蛋白质,并对其进行性质分析。结果表明存在于浓缩苹果汁中的蛋白质组分有两种,一种是苹果本身的蛋白(蛋白Ⅰ),另一种是果汁加工中的外源酶蛋白(蛋白Ⅱ)。蛋白Ⅰ分子量很小,为25kDa,疏水性氨基酸含量高,易和酚类物质结合产生后混浊。蛋白Ⅱ分子量均大于31kDa,氨基酸组成分析发现其脯氨酸含量极少,认为其不直接参与后混浊的形成。
Proteins in concentrated apple juice were isolated and purified by ion-exchange chromatography and SDS-PAGE. The results showed that the proteins that existed in concentrated apple juice included two fractions, one is from mature apple fruit（protein Ⅰ ）, and the other one is enzyme which added into apple juice（protein Ⅱ）. The molecular weight of protein Ⅰ is small, about 25kDa. The molecular weight of protein Ⅱ is higher than 31kDa. Amino acid composition analytical of protein II showed that the content of proline is low, protein II not involved in post-haze directively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第11期244-248,共5页
Food Science
基金
国家863项目(2002AA245091)
关键词
苹果汁
蛋白质
分离
纯化
concentrated apple juice
protein
isolation
purification
