摘要
目的研究人参蛋白在不同加热温度及时间下的热稳定性。方法采用中性缓冲液抽提和硫铵分级沉淀法提取人参蛋白,在不同加热温度及时间条件下,对人参蛋白进行SDS-PAGE电泳和高效凝胶过滤色谱分析。结果人参蛋白随着加热温度的升高而发生聚集和解聚;在50℃时,人参蛋白会形成可溶性的大分子聚合物,这一聚合物的浓度随加热时间的延长而不断升高。结论人参中各种蛋白亚基的热敏感性各不相同。
Objective： Study the thermal stability of ginseng protein by SDS -PAGE and Gel Filtration Chromatography. Methods： Ginseng protein was been extracted by ammonium sulfate fractionation. The sample was heated at different temperature for different time, and then studied by SDS -PAGE and Gel Filtration Chromatography. Results： With increasing heating temperature, the soluble ginseng proteins were associated to form insoluble aggregates and （or） dissociated to form subunits. Upon heating at 50℃, proteins associated to form big and soluble aggregates. Conclusion： The thermal suseptibility of ginseng protein subunits are different.
出处
《中国现代中药》
CAS
2007年第4期7-10,共4页
Modern Chinese Medicine
基金
科技部"十五"攻关资助项目(2004BA907A17)
