大豆水溶性蛋白质测定的影响因素探讨  

DISCUSSION ON FACTORS IN FLUENCING THE MEASURING METHODS OF WATER-SOLUBLE PROTEIN IN SOYBEAN

作　　者：姜友军[1,2] 付爱华[1,2] 杨超[1,2] 李远新[1,2] 姜涛[1,2] 冯永建[1,2] Jiang Youjun Fu Aihua Yang Chao Li Yuanxin Jiang Tao Feng Yongjian(Sinograin （1.Chengdu Food Chengdu Grain Storage Research Institute 610091 Quality Supervision ＆ Control Center for Grain, Oil, and Feed, State Grain Administration 610091)

机构地区：[1]中储粮成都粮食储藏科学研究所,610091 [2]国家粮食局成都粮油食品饲料质量监督检验测试中心,610091

出　　处：《粮食储藏》2016年第6期32-35,共4页Grain Storage

摘　　要：在国家标准的基础上,对大豆水溶性蛋白质测定方法中水溶性蛋白质的提取条件进行探讨。结果表明,振荡方式及频率、提取温度对测定结果影响较大,得到最优条件为:提取温度为25℃、采用回旋式恒温振荡器、振荡器的振荡频率为180r/min。该提取条件测得水溶性蛋白质含量具有重复性好、精密度高等特点。On the basis of national standards, water--soluble protein extraction conditions were investigated in the measuring methods of water-soluble protein in soybean. The results showed that the factors of oscil-lation mode and frequency, extraction temperature had a greater impact. The best treatment conditions were extraction temperature of 25℃, swing-typethermostatic oscillator, the oscillation frequency of the oscillator was 180 r/min. The repeatability and precision are high when the water-soluble protein was measured by this method.

关 键 词：水溶性蛋白质 大豆影响因素 

分 类 号：S565.1[农业科学—作物学]