姬松茸蛋白制备及分析研究  

Study on Preperation and Analysis of Agaricus blazei Murill Protein

作　　者：王振[1] 常鼎然 常明昌[1] 孙春友[1] 张琼予[1] 冯翠萍[1] 

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801 [2]中国药科大学生命科学与技术学院

出　　处：《现代农业科技》2011年第3期349-350,共2页Modern Agricultural Science and Technology

基　　金：山西省自然科学基金(2010011043-1);山西农业大学博士科研启动经费项目(412564)

摘　　要：以姬松茸子实体为原料,对姬松茸蛋白的制备工艺进行研究。用碱提酸沉法和酶法,采用4因素3水平L9(34)正交试验确定最佳提取方法和提取工艺;用SDS-PAGE测定蛋白质亚基分子质量分布。结果表明,碱提酸沉法提取的最佳条件为:提取温度30℃,pH值9.5,料液比1∶20,时间1.5 h,提取率达26.80%;酶法提取蛋白质的最佳条件为:提取温度40℃,1%的酶液0.6 mL,料液比1∶20,时间2.0 h,提取率达32.74%。酶法优于碱提酸沉法。姬松茸蛋白质等电点为3.25,主要蛋白质亚基的分子量为81.7 kD。Agaricus blazei Murill was chosen as the raw material,protein preparation process was studied.Alkali extraction acid precipitation and enzyme digestion were used for Agaricus blazei proteins extraction,the optimal extraction processing was determined by 4 factors and 3 levels orthogonal test.The subunit molecular weight distribution of extracted protein was analyzed by SDS-PAGE.The results showed that the optimal extraction condition of alkaline extraction acid precipitation is at 30 ℃,pH valne 9.5,solid-liquid ratio 1∶20,for 1.5 hours.The extraction rate reached 26.80%.The optimal extraction condition of enzyme digestion is 40 ℃,0.6 mL enzyme of 1%,solid-liquid ratio 1∶20,for 2.0 hours.The extraction rate reached 32.74%.The isoelectric point of Agaricus blazei is 3.25,and the molecular weight of major protein subunit is 81.7 kD.

关 键 词：姬松茸 蛋白质 制备 碱提酸沉法 酶法 

分 类 号：TS201.2[轻工技术与工程—食品科学]