白芸豆清蛋白提取工艺及分子组成研究  

Study on the extraction technology and molecular composition of white kidney bean albumin

作　　者：訾艳[1] 王常青[1] 陈晓萌[1] 陈彤[1] 李小凡[1] 郝志萍[1] 

机构地区：[1]山西大学生命科学学院,山西太原030006

出　　处：《食品工业科技》2014年第15期121-123,129,共4页Science and Technology of Food Industry

摘　　要：通过单因素和正交实验优化了白芸豆清蛋白的提取工艺,并对清蛋白的等电点及分子组成进行分析。结果表明:白芸豆清蛋白的等电点为3.5;清蛋白最佳提取条件为:料液比1∶8(g/mL),提取温度55℃,提取时间3h,在此条件下的清蛋白提取率为37.93%;SDS-PAGE电泳分析表明,在10℃和20℃静置的清蛋白提取液含有5条蛋白亚基条带,在4℃静置后的清蛋白提取液只保留了35.31ku和30.52ku这两个蛋白亚基,其中亚基35.31ku为α-淀粉酶抑制剂。Single-factor expenment and orthogonal experiment were used to optimize the extraction technology of white kidney bean albumin, and the isoelectric point and molecular composition of albumin were analyzed.The results showed that the isoelectric point of albumin was 3.5.The optimized conditions of the albumin extraction process were as follows： solid-liquid ratio 1：8 （ g/mL）, extraction temperature 55 %, extraction time 3 h, and the ratio of albumin extraction was 37.93% under the above conditions.SDS-PAGE electrophoretic analysis results showed that there were five protein subunit bands when the extracting solution of albumin was placed at 10℃ and 20%3.But there were only two protein subunits（35.31 ku and 30.52ku）when the extracting solution of albumin was placed at 4℃,and the 35.31ku protein subunit miqht be α-amvlase inhibitor.

关 键 词：白芸豆清蛋白 等电点 分子量 Α-淀粉酶抑制剂 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]