摘要
确定青稞不同组分蛋白的较优提取方法。采用传统Osborne法和超声波法提取青稞不同组分蛋白,比较2种建立方法的提取条件,并通过SDS-PAGE分析2种提取方法下蛋白分子量分布及其亚基组成。结果表明,超声波法为优选提取方法,优化条件下青稞清蛋白提取工艺参数为料液比1∶16,超声功率250 W,温度50℃,超声时间30 min,提取率为60.13%;球蛋白为料液比1∶14,超声功率300 W,温度25℃,时间40 min,提取率为47.12%;醇溶蛋白为料液比1∶14,超声功率300 W,温度35℃,时间45 min,提取率为42.97%;谷蛋白为料液比1∶16,超声功率450 W,温度55℃,时间40 min,提取率为97.13%。与传统Osborne法相比,超声波法对清蛋白、球蛋白、醇溶蛋白、谷蛋白的提取率分别提高了19.94%,11.81%,16.60%,7.92%,提取时间极大缩短(30~75 min)。青稞组分蛋白等电点分别为清蛋白pH值2.5,球蛋白pH值3.5,醇溶蛋白pH值4.0,谷蛋白pH值4.0。SDS-PAGE电泳图谱表明超声波提取蛋白分子量分布较广、纯度高且组成更丰富。超声波法提取效率优于传统Osborne法,更适宜于青稞不同组分蛋白的提取。
To determine the optimal extraction method of different components of highland barley.Different components of highland barley were extracted by traditional Osborne method and ultrasonic method.The extraction conditions of the two established methods were compared,and the protein molecular weight distribution and subunit composition of the two extraction methods were analyzed by SDS-PAGE.The results showed that ultrasonic method was the optimal extraction method.Under the optimized conditions,the extraction process parameters of highland barley albumin were as follows:solid-liquid ratio 1∶16,ultrasonic power 250 W,temperature 50℃,ultrasonic time 30 min,the extraction rate was 60.13%;globulin was the raw material.Liquid ratio 1∶14,ultrasonic power 300 W,temperature 25℃,time 40 min,the extraction rate was 47.12%;prolamin was extracted at a solid-liquid ratio of 1∶14,ultrasonic power 300 W,temperature 35℃,and time 45 min.The extraction rate of gluten was 42.97%;the extraction rate of gluten was 97.13%with the ratio of solid to liquid 1∶16,ultrasonic power 450 W,temperature 55℃,time 40 min.Compared with the traditional Osborne method,the extraction rates of albumin,globulin,gliadin,and glutenin by ultrasonic method were increased by 19.94%,11.81%,16.6%,and 7.92%,respectively,and the extraction time was greatly shortened(30~75 min).The isoelectric points of highland barley component proteins were pH 2.5 for albumin,pH 3.5 for globulin,pH 4.0 for prolamin and pH 4.0 for glutenin.SDS-PAGE electrophoresis showed that the protein extracted by ultrasonic had a wider molecular weight distribution,higher purity and more abundant composition.The extraction efficiency of ultrasonic method was better than that of traditional Osborne method,and it was more suitable for the extraction of different components of highland barley.
作者
邓婷
党斌
张文刚
迟明
杨希娟
DENG Ting;DANG Bin;ZHANG Wen'gang;CHI Ming;YANG Xijuan(Academy of Agricultural and Forestry Sciences,Key Laboratory of Agricultural Products Processing in Qinghai Tibet Plateau,Qinghai University,Xi'ning,Qinghai 810016,China;Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources,Xi'ning,Qinghai 810016,China;Qinghai Institute of Light Industry Co.,Ltd.,Xi'ning,Qinghai 810001,China)
出处
《农产品加工》
2022年第19期51-57,63,共8页
Farm Products Processing
基金
青海省重大科技专项项目(2021-NK-A3)
青海省创新平台建设项目(2022-ZJ-Y01)。
关键词
青稞
组分蛋白
传统Osborne提取
超声波
提取率
highland barley
component protein
traditional Osborne extraction
ultrasonic
extraction rate
