摘要
采用盐溶碱提酸沉法制备马铃薯分离蛋白,并对马铃薯分离蛋白提取条件和功能特性进行研究。十二烷基硫酸钠-聚丙烯酰胺电泳结果表明,马铃薯分离蛋白的亚基相对分子质量较广,其中分子质量低于21.0kD的亚基较多。马铃薯分离蛋白的最佳提取工艺为料水比1:10(g/mL)、温度40℃、pH8.0、NaCl浓度0.4mol/L。
Potato protein isolate （PPI） was prepared from fresh potato by salt-soluble alkali extraction and acid precipitation. Extraction conditions and functional properties of PPI were investigated. SDS-PAGE revealed that PPI was composed of proteins with a broad range of molecular weights, especially rich in proteins with small molecular weight less than 21.0 kD. Meanwhile, the optimal extraction conditions were material-liquid ratio of 1：10 （g/mL）, extraction temperature of 40 ℃, pH 8.0, and NaCl concentration of 0.4 mol/L.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第22期297-300,共4页
Food Science
