超声波法提取小麦胚芽蛋白的研究  

STUDY ON ULTRASONIC EXTRACTION OF WHEAT GERM PROTEIN

作　　者：袁道强[1] 王丹丹[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《食品研究与开发》2007年第3期1-4,共4页Food Research and Development

基　　金：河南省科技攻关项目(0424290041);郑州市重大科技攻关项目(2002BA02)

摘　　要：采用超声波法提取小麦胚芽蛋白(WGP)的方法,通过单因素和正交实验,得出最适提取条件:料水比为1:25,pH为9.0,超声处理时间为20min,功率为200W,此条件下小麦胚芽蛋白的提取率达到98.68%。与普通的碱溶酸沉法相比,提取率提高了29.66%。用SDS-PAGE电泳测定WGP分子量,分别为55.7kDa、44.41kDa、40.7kDa、23.7kDa、20.41kDa和很多18.14kDa～12.41kDa小分子量蛋白质,超声处理前后WGP分子量分布没有明显改变,超声处理没有改变蛋白质的一级结构。In this paper, the ultrasonic extraction of wheat germ protein （WGP） was studied. The extraction process was optimized by single factor test and orthogonal test, and the results showed that the optimal extraction condition was： the ratio of material and water 1：25, pH 9.0, extraction time of ultrasonic 20 min, power of ultrasonic 200 W. The extraction rate of WGP is 98.68 %. Compared with the traditional method of dissolution with alkali and deposition with acid, the extraction rate of WGP is increased 29.66 %. The molecular mass was determined by SDS-PAGE electrophoresis as follows： 55.7 kDa,44.41 kDa,40.7 kDa, 23.7 kDa, 20.41 kDa and some 18.14 kDa～1 2.41 kDa ones, the result indicated that the primary structure of WGP was not changed by ultrasonic.

关 键 词：超声波 小麦胚芽 蛋白 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]