马铃薯蛋白高效提取分离技术优化  

Optimization of High Efficient Extraction and Separation Technology of Potato Protein

作　　者：张亚军 王玉杰 张龙 王鹏[1] 张建强 ZHANG Ya-jun;WANG Yu-jie;ZHANG Long;WANG Peng;ZHANG Jian-qiang(College of Life Science and Technology,Gansu Agricultural University,Lanzhou Gansu 730070,China)

机构地区：[1]甘肃农业大学生命科学技术学院,甘肃兰州730070

出　　处：《青海农林科技》2021年第2期1-5,8,共6页Science and Technology of Qinghai Agriculture and Forestry

基　　金：甘肃农业大学省级大学生创新创业训练计划项目(S202010733079)。

摘　　要：以市售马铃薯块茎为材料,用海藻酸钠法和酸碱沉淀法提取马铃薯蛋白质,采用Bradford法测定蛋白质浓度,同时采用SDS-聚丙烯酰胺凝胶电泳技术(SDS-PAGE)对马铃薯蛋白种类进行分析。结果表明:采用不同提取方法所得蛋白质含量差异显著。以海藻酸钠提取马铃薯蛋白质,随着海藻酸钠百分含量增加,蛋白含量先增加后减少,且以海藻酸钠浓度为0.15%,pH为4.2时蛋白含量最高。以酸碱沉淀法提取马铃薯蛋白,随着pH值增大,蛋白含量先增加后减少,且以碱沉淀pH=8.0、酸提取pH=4.6时蛋白含量最高。电泳结果分析表明:海藻酸钠法和酸碱沉淀法提取的蛋白种类无显著差异,为深入研究不同马铃薯中蛋白的种类差异奠定基础。Potato protein was extracted from commercial potato tubers by sodium alginate and acid-base precipitation,their concentration were measured by the Bradford method.The kinds of potato proteins were analyzed by SDS-polyacrylamide gel electrophoresis(SDS-PAGE).The results showed that the content of protein obtained by different extraction methods was significantly different.The potato protein content extracted by sodium alginate was firstly increased and then decreased with the increase of the percentage of sodium alginate,and when the concentration of sodium alginate was 0.15%and pH was 4.2,the protein content was the highest.The potato protein content extracted by acid-base precipitation increased first and then decreased with the increase of pH value,and the protein content was the highest when pH=8.0 for alkali precipitation and 4.6 for acid extraction.The results of electrophoresis showed that there was no significant difference between the protein species extracted by sodium alginate method and acid-base precipitation method,which laid a foundation for further study on the difference of protein species in different potatoes.

关 键 词：马铃薯 提取方法 蛋白含量 海藻酸钠浓度 SDS-PAGE 

分 类 号：Q946.1[生物学—植物学]