菜籽粕发泡性蛋白质组分和分子质量测定  

Determination of Fractions and Molecular Weight of Rapeseed Protein with Foaming Property

作　　者：成兰英[1] 王梅[1] 

机构地区：[1]西南科技大学材料科学与工程学院,绵阳621010

出　　处：《中国粮油学报》2011年第7期119-123,共5页Journal of the Chinese Cereals and Oils Association

基　　金：四川省教育厅重点项目(07Zd1117);博士研究基金项目(07ZX0108)

摘　　要：为研究菜籽粕中具有发泡性的蛋白质组分,采用PAGE和SDS-PAGE分离由乙醇和硫酸铵提取的菜籽粕发泡性蛋白质,优化分离条件,并测定蛋白质的分子质量。结果表明:PAGE分离蛋白质的最适分离胶浓度和分离电压分别是7.5%和240V,蛋白质样品被分离成9～11种组分;SDS-PAGE分离蛋白质的最适分离胶浓度和分离电压是12%和200V。用凝胶成像仪及其分析软件QuantityOne4.6.7采集凝胶分离图并作分析,通过对分子质量标准对应条带作分子质量标记,测得蛋白质样品的分子质量,为进一步研究菜籽粕发泡性蛋白质提供重要的依据。Rapeseed proteins with foaming property extracted by ethanol and ammonium sulfate were separated by PAGE and SDS-PAGE to do researches on the fractions of protein with foaming property in rapeseed meal,the separation conditions were optimized,and relative molecular weights were determined.Results showed that the best concentration of separation gel and separation voltage were 7.5% and 240 V as for PAGE separation when 9~11 fractions were identified,and 12.0% and 200 V as for SDS-PAGE analysis.Then,the gel images were obtained by a gel image system and analyzed by the software Quantity One 4.6.7.Relative molecular weights were determined by the labeled corresponding bands of molecular weight standard with their own molecular weights,which would provide a significant basis for further research on rapeseed meal proteins with foaming property.

关 键 词：菜籽粕 发泡性蛋白质 电泳 组分 分子质量 

分 类 号：TS201[轻工技术与工程—食品科学]