裸燕麦麸皮蛋白的提取工艺及理化性质研究  

Study on Extraction of Oat Bran Protein and the Physicochemical Property of Oat Bran Protein

作　　者：张民[1] 王婵[1] 毕华[1] 张丽丽[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《现代食品科技》2012年第11期1495-1499,共5页Modern Food Science and Technology

基　　金：国家自然科学基金(31171781);天津科技大学学校基金(20100212)

摘　　要：采取裸燕麦麸皮为原料,优化了蛋白提取的工艺条件,并测定了蛋白质的等电点、黏度、热力学性质及原子力形貌观察。在裸燕麦麸皮的蛋白提取工艺中,以NaOH浓度、料液比、提取时间、提取次数、提取温度为单因素进行实验,并用考马斯亮蓝法对蛋白含量进行测定,根据单因素实验结果做正交实验,得蛋白质的最佳提取条件为0.15%的NaOH溶液,料液比1:8,50℃提取4次,每次提取20 min。该条件下,蛋白质的提取率为74.43%,所提取的蛋白质的等电点为4.8。特性黏度为10.22 g/mL,变性温度为61.49℃,原子力显微镜观察呈球状颗粒均匀分布,部分分子抱团聚集,高度为4 nm左右,最高处可达到19 nm。The optimization of oat bran protein of the laboratory condition was investigated, and the isoelectric point was analyzed. coomassie blue staining was used as detection method of protein A serial orthogonal experiment was designed and best extraction process was as follows： concentration of NaOH 0.15%, solid-liquid ratio 1：8, extraction time 20 min, extraction times 4, and extraction temperature 50 ℃. The extraction was 74.43%, and the isoelectric point was discovered to be pi=4.8. The Intrinsic viscosity was 10.22 g/mL, and its denaturation temperature was found to be 61.49 ℃. AFM scanning atlas indicated that the protein were globular and of uniform size. The three-dimensional graphics showed that the height is about 19 nm.

关 键 词：燕麦麸皮 蛋白质 等电点 黏度 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]