摘要
以小麦胚芽为碌料,首先进行脱脂处理,从脱脂胚中分离出清蛋白后再提取出其中的球蛋白,对影响球蛋白提取工艺的参数,如盐浓度、pH等进行单因素研究,并时氮的去向进行了测定分析,然后利用SDS-聚丙烯酰胺凝胶电泳对蛋白产品的亚基含量和纯度进行初步分析与探讨。结果表明,提取小麦胚芽球蚤白的最佳工艺为:用去离子水提出清蛋白后的沉淀物,依次用3%NaCl溶液,体积比为2:1的NaHCO3(0.1mol/L)-Na,CO3(0.02mol/L)溶液浸提,于30℃水浴中调溶液的pH至4.0,然后沉淀分离球蛋白,再用去离子水透析36h。
After albumins being isolated from defatted wheat germ, globulins were prepared from the residue. The parameters that affected the extraction were investigated in this paper, such as sodium chlorate concentration, pH value and so on, and then nitrogen distribution along extraction steps was followed, the purity and subunits of globulins and albumins were analyzed by gel SDS-PAGE. These results showed that the optimal extraction technology is that after the separation of albumins, the residue should be pre-treated with 3% NaCl and then extracted with NaHCO3 （0.1mol/L）-Na2CO3 （0.02mol/L） at a volume ratio of 2：1, and finally precipitated at its isoelectric point （pH4.0） in water bath （30℃）.The globulins should be dialyzed against distilled water for 36h.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第8期128-131,共4页
Science and Technology of Food Industry
基金
国家"十五"科技攻关项目(2001BA501A)
关键词
小麦胚芽
球蛋白
提取工艺
wheat germ
globulins
extraction technology
