摘要
比较TCA/丙酮沉淀法、酚提取法、Tris-HCl法、匀浆法4种方法对样本进行蛋白质提取的效果,研究毛霉豆豉在不同发酵阶段蛋白质的降解过程。结果表明:TCA/丙酮沉淀法适用于基于SDS-PAGE电泳的豆豉蛋白质提取。毛霉型豆豉大分子蛋白在前发酵过程中经蒸煮和毛霉分泌的蛋白酶作用后快速降解成小分子蛋白,其中蒸煮对大分子的蛋白影响最大。
This study compared the effectiveness of four different methods, TCA/acetone precipitation, phenol extraction, Tris-HC1 extraction and homogenization for extracting proteins from traditional fermented Yongchuan douchi （Mucor type）, a soybean product originated in China. The patterns of protein degradation at different fermentation stages of Yongchuan douchi were investigated as well. SDS-PAGE showed that the TCA/acetone precipitation method was the best of the four methods. Protein macromolecules in the Mucor-type douchi were rapidly degraded into small molecules by steaming and proteases from Mucor, and the effect of steaming was more obvious.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第23期180-183,共4页
Food Science
基金
国家自然科学基金青年科学基金项目(31201411)
西南大学博士基金项目(SWU112057)
关键词
永川豆豉
蛋白质提取
方法
降解
Yongchuandouchi
protein extraction
method
degradation pattern
