板栗蛋白质的提取及多肽的制备  

Extraction of Chinese Chestnut Protein and Preparation of the Ploypeptides

作　　者：张帅[1] 张培宜[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

出　　处：《山西农业大学学报（自然科学版）》2011年第1期73-76,共4页Journal of Shanxi Agricultural University(Natural Science Edition)

基　　金：山西省普通高等学校大学生创新性实验项目基金(2008)

摘　　要：以板栗为原料,提取蛋白质并水解制备多肽。通过SDS-PAGE测定板栗蛋白质的分子量,以植物蛋白水解专用酶采用三因素三水平的正交试验筛选制备板栗多肽的最佳水解条件,旨在为板栗的开发,利用提供理论依据。板栗蛋白质的等电点为4.5;分子量约为25 000 Da;植物蛋白水解专用酶最佳的水解条件:底物浓度2.5 g.L-1,酶添加量0.3%,pH 8.5,水解度是20.13%。得到板栗蛋白并制备出板栗多肽。Protein was extracted from Chinese chestnut,and the Chinese chestnut polypeptide was obtained by hydrolysis,with a substance to provide a scientific basis for the development and use of Chinese chestnut protein polypeptide.Molecular weight of the protein was determined through SDS-PAGE.The albumen hydrolysis special-purpose enzyme was selected to determine the optimum hydrolysis conditions about Chinese chestnut polypeptide,using three factors three levels orthogonal experimental design.The isoelectronic point of the protein is 4.5,and molecular weight is about 25 000 Da;The best hydrolysis condition of albumen hydrolysis special-purpose enzyme is： Substrate concentration 2.5 g·L-1,enzyme capacity 0.3%,pH 8.5,the degree of hydrolysis 20.13%.The protein and polypeptides of Chinese chestnut were preparated.

关 键 词：板栗 蛋白质 多肽 植物蛋白水解专用酶 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]