影响南瓜种子蛋白溶出率几种因素的初步探讨  

Studies on Several Factors Effecting the Extraction of Proteins from Pumpkin Seeds

作　　者：庄东红[1] 黄秀丽[1] 胡忠[1] 林奕韩[1] 吴奕瑞[1] 

机构地区：[1]汕头大学生物系,汕头515063

出　　处：《汕头大学学报（自然科学版）》2004年第4期28-32,共5页Journal of Shantou University：Natural Science Edition

摘　　要：探讨了料液比、pH值、温度、时间以及介质等因素对南瓜种子蛋白质溶出率的影响 .结果表明 :蛋白质的溶出率受pH值、介质的影响较大 ,其次为料液比、浸提温度和浸提时间 .初步确定南瓜种子蛋白质提取的较佳条件为 :料液比 1∶1 0 0 ,pH值 1 2 0的碱性条件下 ,37℃浸提 1 0h .Several factors effecting the extraction of protein from pumpkin seeds are studied: the ratio of extracting medium, pH value, extracting temperature, extracting time, different extracting medium. The results showed: the pH value and the extracting medium greatly influenced the solubility; and the ratio of extracting medium, extracting temperature and extracting time also effected the solubility, but not as greatly as the former extracting factors did.Based on the primary results, extracting 1.0h at 37℃, a 100∶1 ratio of water to seeds and pH12.0 may be the best method for the extraction of protein from pumpkin seeds.

关 键 词：南瓜 种子蛋白质 pH值 料液比 浸提温度 溶出率 浸提时间 影响 初步探讨 因素 

分 类 号：S642.1[农业科学—蔬菜学] R593.22[农业科学—园艺学]