摘要
以豇豆籽为原料,采用碱萃取和酸沉淀方法提取分离得到豇豆籽分离蛋白,并采用Osborne法分级制备各类蛋白质。结果发现,豇豆籽分离蛋白必需氨基酸为30.26%,疏水性氨基酸的摩尔比为38.10%,疏水性值为5.01kJ/mol,大于大豆蛋白。其蛋白中清蛋白含量最高(67.56%),其次是谷蛋白(15.32%)和醇溶蛋白(6.65%),球蛋白含量最低(5.43%)。清蛋白和谷蛋白具有较好的持水性质,清蛋白和球蛋白具有较好的持油性。SDS分析各类蛋白质的相对分子质量均在100000～10000Da之间。
The cowpea seed isolated protein was prepared by extraction with alkali solution（pH8.0）and precipitated with hydrochloric acid.It was also fractionated according to Osborne methods.The ratio of total essential amino acids and hydrophobic amino acid in isolated protein were 30.26% and 38.10% respectively.The hydrophobicity values（Q value）of the isolated protein was 5.01kJ/mol,which was higher than that of soybean.In the cowpea seed protein,albumin was the predominant protein fraction（67.56%）followed by glutelin（15.32%）,prolamin（6.65%）and globulin（5.43%）.Albumin and glutelin had better water-holding capacities.Albumin and globulin had better oil-holding capacities.The results of SDS-PAGE exhibited that the molecular weight of the fractions were between 100000Da and 10000Da.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第8期115-117,共3页
Science and Technology of Food Industry
基金
西南科技大学青年基金项目(08zx3126)
关键词
豇豆籽
蛋白质
氨基酸分析
理化性质
cowpea seed
protein
amino acid analysis
physi-chemical property
