香菇柄中水溶性蛋白的提取及组成分析  

Study on the extraction technology and molecular composition of water-soluble protein from lentinus edodes stems

作　　者：李小凡[1] 王常青[1] 訾艳[1] 陈彤[1] 郝志萍[1] 于文娟[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》2015年第9期343-345,349,共4页Science and Technology of Food Industry

摘　　要：本文研究了在微碱性环境下提取香菇柄水溶性蛋白的最佳工艺,并测定了该蛋白的等电点与分子量。结果表明：香菇柄水溶性蛋白的最佳提取条件为料液比1∶28,提取时间6h,提取温度24℃;此条件下,水溶性蛋白的提取率可以达到香菇柄中总蛋白的52.8%;SDS-PAGE电泳分析表明：在该条件下,得到的水溶性蛋白质分子量较大,且大都集中于40～50ku左右;香菇柄中水溶性蛋白的等电点结果为pH4.3,与大多植物蛋白的等电点接近。An optimal extraction condition of water- soluble protein from lentinus edodes stems in alkalescency was studied and the isoelectric point and molecular weight of this protein were measured as well. The results showed that the best extraction conditions of water- soluble protein from lentinus edodes stems,solvent ratio,extraction time and extraction temperature,were 1 ∶ 28,6h and 24℃ respectively,and the ratio of this protein extraction was52.8% under the above conditions.SDS- PAGE electrophoretic analysis result indicated that the molecular weight of protein subunit bands are larger and concentrated in about 40 ～ 50 ku. The isoelectric point of the water- soluble protein in lentinus edodes stems was pH4.3,close to that of most plant proteins.

关 键 词：香菇柄 提取工艺 分子量 等电点 

分 类 号：TS201.4[轻工技术与工程—食品科学]