摘要
以碱提蛋白后的辣木叶渣为原料,选择酶种类、酶用量、酶解温度、时间为自变量,利用响应面分析法建立蛋白提取率二次回归模型,并采用SDS-PAGE分析酶解后总蛋白电泳图谱的变化。结果表明,酶解后辣木叶渣蛋白仍有(34.92±1.42)mg/g的残留蛋白,其中酶解条件为碱性蛋白酶添加量1.8%,酶解温度为55℃,酶解时间70 min,电泳图谱显示谷蛋白、醇溶蛋白为25 KD^100 KD高分子亚基,叶渣中非水溶蛋白为酶解后形成的15 KD以下小分子蛋白,疏水作用和二硫键是导致溶解性降低的主要原因。
With the Moringa oleifera Lam. leaf residue protein by alkali extract as raw material,choose theindependent variable was kind enzyme,enzyme dosage,enzymolysis temperature and time,the proteinextraction efficiency was established based on the response surface method of quadratic regression model,andthe SDS-PAGE analysis the change of total protein electrophoresis after enzymolysis. The results showed thatresidual protein was （34.92 ±1.42）mg/g,the digestion conditions of alkaline protease added 1.8% ,enzymolysis temperature 55 ℃,enzymolysis time 70 min,electrophoresis showed that glutelin and gliadin was25KD -100KD polymer subunits. Moreover,small molecule of protein with a molecular weight of 15KD,hydrophobic function and disulfide bond was the main reason that results in the decrease of solubility.
出处
《食品研究与开发》
CAS
北大核心
2018年第2期103-108,共6页
Food Research and Development
基金
国家自然科学基金项目(31560431)
云南农业大学研究生科技创新项目(2016ykc24)
云岭产业技术领军人才(云发改人事(2014)1782号)
云南省高校食品加工与安全控制(云教科[2014]16号)
