摘要
以紫苏饼粕为原料,对其蛋白质的浓缩提取工艺以及理化性质和溶解性进行了研究。结果表明紫苏饼粕蛋白质制备的最佳优化工艺条件为料液比1∶10、pH值9、温度50℃、时间60 min,此时紫苏浓缩蛋白质的得率为23.46%,蛋白质质量分数为83.67%。紫苏浓缩蛋白的氨基酸组成比较全面,必需氨基酸含量丰富。SDS-PAGE电泳分析发现该浓缩蛋白质分子质量集中分布在19.1-22.4 ku、32.9-36.2 ku和54.9ku区带。紫苏浓缩蛋白的氮溶解指数（NSI）随着pH值的升高而先降后升,在等电点时达到最小值5.3%。
Using perilla（Perilla frutescens Britt.） seed meal as raw material,the technical conditions for protein extraction and the physicochemical properties of the perilla protein isolate were studied.Results： The optimal technical conditions for the isolation and extraction of protein is solid-liquid ratio 1∶10,pH 9,temperature 50 ℃,time 60min.The protein extraction rate is 23.46% and the protein content of the product is 83.67%.Perilla protein isolate contains all 18 kinds of amino acid and the essential amino acid composition has favorable balance.SDS-PAGE analysis results show that there are focused fractions of perilla protein isolate at the molecular weight bands of 19.1 kμ-22.4 kμ,32.9 kμ-36.2 kμ,and 54.9 kμ.With increasing pH value,the nitrogen soluble index of the perilla protein isolate decreases first and increases later,and shows the lowest value at the PI of the perilla protein isolate.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2009年第11期83-86,126,共5页
Journal of the Chinese Cereals and Oils Association
关键词
紫苏
浓缩蛋白
理化性质
perilla（Perilla frutescens Britt.） protein isolate physicochemical property
