基于蛋白组学的水果蛋白质提取方法  

Protein extraction methods of fruit based on proteomics

作　　者：龚迪[1] 毕阳[1] 王军节[1] 李欣[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《食品工业科技》2014年第3期376-379,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31071835)

摘　　要：优质蛋白质的获得是进行蛋白质组学研究的重要前提条件,水果体内蛋白质含量极低,加之富含蛋白酶及大量干扰物质,对提取效果影响很大。因此适宜的提取方法对水果蛋白质组学的研究十分重要。本文综述了水果蛋白质提取的四种方法的应用范围及各自的特点,其中酚抽提法由于其可得到纯度较高的蛋白质已被广泛应用,适用于果实及细胞壁的蛋白质提取;SDS法和裂解液法作为两种改良方法,提取蛋白质得率更高,但过程较为复杂;三氯乙酸-丙酮法(TCA-丙酮法)虽然简便,但蛋白质不能完全沉淀及裂解,仅适于部分果皮蛋白质提取。Obtaining high-quality protein was an important for proteomic research. The extraction efficacy was significantly affected by lower protein content and lots of proteases and interfering substances in fruit. It is necessary to choose an optimum extraction method.Four protein extraction methods of fruit were reviewed in this paper and the applications and characteristics of each method were described. Among them, phenol extraction method had been widely used for obtaining a higher purity of protein,which meets to extract protein from fruit and cell wall.Another improved methods, SDS and lyolysis buffer methods, could also gain a higher yield of protein; however,the process was more complicated.TCA-acetone method was simple and convenient; however, protein could not precipitate and disintegrate completely,the method was only used for extracting peel protein.

关 键 词：蛋白质组学 蛋白质 提取 水果果实 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]