马铃薯蛋白的分离及氨基酸组成分析  

Isolation and Amino Acid Analysis of Potato Protein

作　　者：曾凡逵[1] 刘刚[1] 

机构地区：[1]中国科学院兰州化学物理研究所、环境材料与生态化学研究发展中心,甘肃兰州730000

出　　处：《食品科学》2014年第9期53-56,共4页Food Science

基　　金：国家现代农业(马铃薯)产业技术体系建设专项(nycytx-15);国家自然科学基金青年科学基金项目(31301532)

摘　　要：为了从马铃薯淀粉加工分离汁水中回收具有天然活性的蛋白,以Amberlite XAD7HP树脂作为吸附剂对扩张床吸附进行研究,并分析回收蛋白的氨基酸组成。结果表明:XAD7HP可以实现Patatin蛋白和蛋白酶抑制剂的分离,分离到的马铃薯蛋白酶抑制剂的胰蛋白酶抑制活力为410 mg/g。回收的马铃薯蛋白酶抑制剂Ser、Leu、Glu的含量分别为13.2、9.14、8.14 g/100 g,且必需氨基酸占总氨基酸的40.80%,疏水氨基酸Ile、Leu、Val、Phe和Tyr的含量也比较高。Bioactive proteins were recovered from a liquid byproduct containing roughly 1.5% protein, with approximately 50% being protease inhibitors by expanded bed adsorption using macroporous resin Amberlite XAD7HP. The recovered proteins were analyzed for amino acid composition. The results indicated that XAD7HP allowed the separation between protease inhibitors and patatin. The protease inhibitors exhibited an activity of 410 mg/g against trypsin and contained Set, Leu and Gin at 3.2, 9.14 and 8.14 g/100 g, respectively, with the ratio of essential to total amino acids being 40.80%. Similarly, hydrophobic amino acids, Ile, Leu, Val, Phe and Tyr, were present in relatively higher auantities in these orotease inhibitors.

关 键 词：马铃薯 天然蛋白 蛋白酶抑制剂 氨基酸组成 

分 类 号：TS209[轻工技术与工程—食品科学]