绿豆萌发过程中蛋白质的变化及分离纯化研究  

Study on Protein Changes and Purification of Mung Bean during Germination Process

作　　者：郭静婕 赵琤 陆燕飞 邓晨晓 GUO Jingjie;ZHAO Cheng;LU Yanfei;DENG Chenxiao(Guangxi Agricultural Vocational and Technical University,Nanning 530007)

机构地区：[1]广西农业职业技术大学,南宁530007

出　　处：《食品工业》2022年第10期169-172,共4页The Food Industry

基　　金：广西农业职业技术大学科学研究与技术开发项目YKJ2130。

摘　　要：试验分别以葡聚糖凝胶G100、葡聚糖凝胶LH-20、琼脂糖凝胶CM作为柱层析分离介质,选出的最适合分离纯化绿豆芽蛋白质的介质为葡聚糖凝胶G100。绿豆芽萌发1~4 d的过程中,绿豆芽蛋白质呈现逐渐下降的趋势,从第1天最高的29 800μg/g下降至第4天的9 155μg/g。在绿豆萌发过程中蛋白质一直处于动态变化的过程,蛋白质在各种酶的作用下被分解为小分子蛋白质和氨基酸,同时也有新的蛋白质被合成。Glucan gel G100,glucan gel LH-20 and agarose gel CM were used as column chromatography separation medium,respectively.The most suitable medium for the separation and purification of mung bean sprout protein was glucan gel G100.The protein content of mung bean sprouts decreased gradually from 29 800 μg/g on day 1st to 9 155 μg/g on day 4th.During the germination of mung bean,proteins had been in a dynamic process.Proteins were decomposed into small molecular proteins and amino acids under the action of various enzymes,and new proteins were also synthesized.

关 键 词：绿豆芽 蛋白质变化 分离纯化 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]