大豆11S和7S球蛋白提取工艺优化研究  

Study on Extraction Process Optimization of Soybean 11 S and 7 S Globulin

作　　者：宋佳[1] 陈野[1] 郑晓晨[1] 韩涛[1] 纪绪前[1] 于翠柳[1] 康净坤[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：《食品研究与开发》2013年第2期77-81,共5页Food Research and Development

摘　　要：以低温脱脂大豆粉为原料,对比大豆蛋白分离提取方法,对大豆11S和7S球蛋白提取工艺进行优化研究,并采用SDS-PAGE凝胶电泳测定提取纯度。提取大豆11S和7S球蛋白优化工艺如下:在调节pH到6.4之前,浸提液中添加0.08 mmol/L NaHSO3,5 mmol/L CaCl2,pH6.2提取大豆11S球蛋白。上清液调节pH4.8离心提取大豆7S球蛋白。结果表明,优化工艺对比传统方法有效提高了两种球蛋白提取率和纯度,提取率11S达82.8%,7S达73.2%;提取纯度11S达78.3%;7S达71.1%。This paper based on low-temperature defatted soybean flour as raw material, Compared with soybean protein separation extraction methods, aiming at optimizing the extraction process of soybean 11S and 7S globulin research, The extraction purity was identified by SDS-PAGE gel electrophoresis. The optimized extraction procedure of soybean 11S and 7S globulin was as follows： before adjust pH value to 6.4, the extract liquid was added 0.08 mmol/L NaHSO3, 5 mmol/L CaC12, soybean llS globulin extraction at pH 6.2; liquid supematant adjust the pH 4.8, extracted soybean 7S globulin. The results showed that the optimization process was better than traditional ones, which provided both globulins with satisfactory protein extraction yields and purities, extraction yields 82.8 % for 11S and 73.2 % for 7S, extraction purities 78.3 % for 11S and 71.1% for 7S respectivly.

关 键 词：大豆11S球蛋白 大豆7S球蛋白 提取 优化 纯度 

分 类 号：TS201.21[轻工技术与工程—食品科学]