摘要
研究等电点沉淀提取甜荞麦蛋白的工艺条件,并分析了其氨基酸组成。结果表明:甜荞麦蛋白的等电点在3.8,优化的工艺参数为提取体系pH9.0、温度50℃、提取时间30min、料液比1∶15,在上述条件下,蛋白质提取率可达72.25%;其氨基酸分析表明:甜荞麦蛋白氨基酸总量为61.36g/100g,其中必需氨基酸占总氨基酸含量的38.96%,苏氨酸是第一限制性氨基酸。
The extraction conditions of buckwheat protein （BWP） by isoelectric precipitation method were systematically investigated. And the profile of amino acids of buckwheat protein was analyzed with autoamino acid analyzer. The result was showed that the pl of BWP was about 3.8. The optimum parameters were as follow： pH9.0, 50 ℃, 30 min, the ratio of solid to liquid 1：15. The extraction yields of protein can be attained 72.25%. Also, the total amount of the BWP was 61.36 g/100 g. Threonine was the first limited amino acid.
出处
《食品科技》
CAS
北大核心
2009年第8期193-197,共5页
Food Science and Technology
基金
陕西科技大学自然科学项目(X05-27)
关键词
荞麦蛋白
碱溶酸沉
蛋白质提取
氨基酸分析
buckwheat protein
alkali solution acid precipitation
protein extraction
amino acid analysis
