摘要
以绿豆为原料,采用Osborne分级法从绿豆中提取清蛋白,在单因素试验基础上,用L 9(3^4)正交试验,研究提取温度、提取时间和料液比对绿豆清蛋白提取率的影响,并采用SDS-PAGE电泳分析绿豆清蛋白的亚基组成。结果表明,绿豆清蛋白的最佳提取工艺为料液比1 10(g/mL)、提取温度45℃、提取时间150 min,该条件下绿豆清蛋白的提取率为(86.79±0.31)%,清蛋白纯度为88.33%。提取的绿豆清蛋白中有4条亚基条带,分子量分别为56.2,46.8,26.3,21.9 kD。
Taking the mung beans as raw materials,the Osborne classification method was used to extract albumin from mung bean.Based on the single factor test,using the L 9(3^4)orthogonal test,the effects were studied,from the extraction temperature,extraction time and ratio of material to liquid on the extraction rate of mung bean albumin.The subunit composition of mung bean albumin was analyzed by SDS-PAGE.The results showed that the optimal extraction process of mung bean albumin were:ratio of solid to liquid of 1 10(g/mL),extraction temperature of 45℃,extraction time of 150 min.Under this condition,the extraction rate of mung bean albumin was(84.79±0.31)%.The purity of the albumin was 88.33%.There are 4 subunit bands in the extracted mung bean albumin.The molecular weights of the 4 subunit were 56.2,46.8,26.3,and 21.9 kD,respectively.
作者
张舒
王长远
谭朝印
冯玉超
ZHANG Shu;WANG Chang-yuan;TAN Zhao-yin;FENG Yu-chao(Heilongjiang Bayi Agricultural University,Daqing,Heilongjiang 163319,China;National Cereals Engineering Technology Research Center,Daqing,Heilongjiang 163319,China)
出处
《食品与机械》
北大核心
2019年第10期174-178,共5页
Food and Machinery
基金
黑龙江省自然基金项目（编号：LH2019C054）
黑龙江省博士后基金项目（编号：LBH-Z15217）
黑龙江省农垦总局科技项目（编号：HNK135-05-01）
国家十三五支撑计划（编号：2017YFD0401203)
