中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 提取条件对大豆11S球蛋白得率及纯度的影响 食品科学 2012,33 (7) 59-63
Position: Home > Articles > Effect of Operating Conditions on Extraction Rate and Purity of Glycinin (11S) from Soybean FOOD SCIENCE 2012,33 (7) 59-63

提取条件对大豆11S球蛋白得率及纯度的影响

作  者：
邓克权;黄友如;华欲飞
单  位：
江南大学食品学院
关键词：
大豆11S球蛋白;工艺条件;得率;纯度
摘  要：
以低脂质含量豆粕为原料,探讨大豆11S球蛋白分级分离过程中提取条件(pH值、还原剂和冷沉时间)对蛋白得率及纯度的影响。结果表明:将浸提液pH值由6.2调至6.6时,大豆11S球蛋白的得率降低了16.71%,而纯度提高了4.60%。随着浸提pH值的提高,蛋白质的巯基与二硫键含量增加。与二硫苏糖醇(DTT)或β-巯基乙醇(ME)相比,在pH6.4的浸提液中添加亚硫酸氢钠(SBS),大豆11S球蛋白的得率最高。而DTT、ME和SBS还原剂中,使用DTT时的11S球蛋白组分得率与纯度最低。在蛋白沉淀阶段,当冷沉时间为10h时,蛋白的得率与纯度最佳,随着冷沉时间的延长(12～16h)巯基与二硫键总量并无显著差异(P≥0.05),而部分巯基发生氧化形成二硫键,大豆11S球蛋白游离巯基含量降低。
译  名：
Effect of Operating Conditions on Extraction Rate and Purity of Glycinin (11S) from Soybean
作  者：
DENG Ke-quan 1,2,HUANG You-ru 3,HUA Yu-fei 1,(1.State Key Laboratory of Food Science and Technology,School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;2.COFCO Eastocean Oils and Grains Industries Co.Ltd.,Zhangjiagang 215634,China;3.School of Biological Science and Food Engineering,Changshu Institute of Technology,Changshu 215500,China)
关键词：
glycinin(11S);operating conditions;extraction rate;purity
摘  要：
Low-fat soybean flakes were used to evaluate the effects of some operating conditions for glycinin(11S) extraction such as pH,reducing agent type and cold precipitation duration on the extraction rate and purity of glycinin.The pH adjustment of protein extract from 6.2 to 6.6 could decrease the extraction rate of glycinin by 16.71%,while the purity of the protein exhibited an increase by 4.60%.The contents of sulfhydryl and disulfide in proteins increased as the pH increased.Addition of sodium bisulfite(SBS) instead of dithiothreitol(DTT) or β-mercaptoethanol(ME) to the protein extract at pH 6.4 could increase the extraction rate of glycinin.The effect of DTT on the extraction rate of glycinin was the lowest among the reducing agents.The highest extraction rate and purity of glycinin were obtained after 10 h of cold precipitation.No significant difference was observed in the total content of sulfhydryl and disulfide as the precipitation duration was prolonged from 12 to 16 h(P ≥ 0.05),while the content of free sulfhydryl decreased as a result of partial oxidation to disulfide bonds.

相似文章

导出引用
计量
文章访问数: 10
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46