摘要
采用酶法从燕麦全粉中提取燕麦蛋白。先对提取所用的酶进行筛选,选定提取率最高的碱性蛋白酶为提取酶类,在单因素试验基础上用五因素十水平均匀试验设计对酶法提取燕麦蛋白的工艺进行优化。结果表明:碱性蛋白酶提取燕麦蛋白的最佳工艺为:加酶量(E/S)100.358 U/g,pH 10.5,温度53.49℃,液料比18∶1,时间60 min,在此条件下,提取率为84.09%,纯度达89.16%,得到的燕麦蛋白的等电点为4.4,分离率达93.33%。SDS-PAGE电泳分析显示,酶法制备的燕麦蛋白在65.2～12.5 ku上都有条带分布,其中74.3%的条带集中在31.3～40.0 ku和21.0～21.9 ku两个区间,与碱法相比,有条带缺失。
The protein was extracted from oat granules by enzymatic method. The proteases used in the process- ing were sifted first and alkaline proteases with the highest extraction rate were selected. In order to optimize the ex- traction conditions of oat protein, uniform design of five factors and ten levels basing on the single - factor experiment was carried out. The optimum process conditions with alkaline protease were shown as follows： enzyme dosage（E/S） 100. 358 U/g ,enzymolysis pH 10.5 ,liquid - to - solid ratio 18：1 ,enzymolysis temperature 53.49 ℃ and enzymolysis time 60 min. On these conditions,the extraction rate of oat protein could amount to 84.09% ,with purity of 89.16%. The isoelectric point（pI） of oat protein was 4.4, with the isolation rate of 93.33%. SDS - PAGE analysis suggested that the bands of oat protein ranged from 65.2 - 12.5 ku, of which 74.3% concentrated on 31.3- 40.0 ku and 21.0 - 21.9 ku. Compared with alkaline method, enzymatic method had several bands deletion.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2013年第8期78-82,86,共6页
Journal of the Chinese Cereals and Oils Association
