碱萃取酸等电沉淀制备荞麦蛋白  

Preparation of BWP by Alkaline Extraction and Acid Isoelectric Precipitation Method

作　　者：陶健[1] 毛立新[2] 杨小姣[1] 刘兴华[1] 刘邻渭[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,杨凌712100 [2]山西大学生命科学与技术学院,太原030006

出　　处：《中国食品学报》2006年第3期49-54,共6页Journal of Chinese Institute Of Food Science and Technology

摘　　要：以内蒙古产白花甜荞粉为原料,用碱萃取和等电沉淀法开发并优化出荞麦蛋白的制备工艺。其工艺参数为:体系pH8,温度50℃,提取时间30min,料液比1∶15,此时荞麦蛋白的提取率为69.29%。荞麦蛋白等电点在pH3.80,酸沉率为73.80%。水洗中和后的荞麦蛋白溶液可以通过喷雾干燥和真空冷冻两种方法干燥得到荞麦蛋白制品。荞麦蛋白制品的粗蛋白质为69.02%,得率为63%。SDS-PAGE电泳分析表明:荞麦和荞麦蛋白制品的蛋白质组成相似,都富含中、低相对分子质量蛋白质组分。Buckwheat protein product （BWP） was prepared from buckwheat flour by alkaline extraction and isoelectric precipitation method. Buckwheat flour was suspended in certain buffer to form a mixture which was adjusted to optimum condition： pH 8, tempreture 50℃, extractive time 30min, m/1 ratio 1：15, the protein extractibility from buckwheat protein was 69.29%. The resulting slurry was separated into the supernatant and residue by a contimuous centrifuge. The pH of the supernatant was adjusted to pH 3.80 by the addition of 10% HC1 to precipiatate the protein isoelectically.Another continuous centrifuge recovered most of the isoelectric precipitates formed, which accounts 73.80% of the total protein in the supernatant. After washing with distilled water adjusted to pH 3.80 by the addition of 10% HCl, the isoelectic precipitates were dissolved with distilled water and neutralized by the addition of 10% NaOH. Spray-drying and Vacuum Freez-drying were adopted to dehydrate the resulting solution whose protein concentration was about 10%.The comprehensive recovery of BWP was 63%. The protein concentration of BWP was increased 5-6 fold compared with that of buckwheat flour, while SDS-PAGE electrophoresis proved that the protein pattern of BWP consisted mainly of low and medium molecular weight fractions, which was not very different from that of buckwheat flour.

关 键 词：荞麦 荞麦蛋白 提取 制备 

分 类 号：TQ936[化学工程]