摘要
研究不同的预处理方式对碱法提取米渣蛋白得率的影响。结果表明:分别用质量分数0.5%柠檬酸或稀释20倍的醋酸(0.875 mol/L)对米渣在25℃处理180 min,再用0.1 mol/L NaOH溶液提取,温度50℃,提取时间27 h,则蛋白提取率有较大提高;蛋白质提取率分别为84.60%和80.1%,高于未经过酸处理的米渣蛋白提取率。质量分数为0.5%柠檬酸和稀释20倍(0.875mol/L)的醋酸预处理的大米渣蛋白质经十二烷基硫酸钠-聚丙烯酰胺凝胶电泳分析表明,用体积分数18%分离胶有利于蛋白质电泳的分离;蛋白质在提取过程中分解成小的片段,主要集中在9.5 kD和4.1 kD附近,其中4.1 kD蛋白含量较多,且用质量分数0.5%柠檬酸预处理后碱法提取的蛋白质颜色纯白鲜亮,质地细腻润滑。
In this study, experiments were conducted to examine the effect of different pretreatments on the extraction efficiency of protein from rice residue using alkaline. The results showed the extraction efficiency of protein was increased largely compared to that without pretreatment, reaching 84.60% and 80.1%, respectively, when rice residue was soaked for 180 min in 0.5% citric acid or 0.875 mol/L acetic acid at 25℃ before being extracted at 50 ℃ for 27 h with 0.1 mol/L NaOH. The rice proteins extracted from both pretreated samples were could be effectively separated by sodium dodecyl sulfate polyacrylamide gel electrophoresis （SDS-PAGE） with 18% separating gel. During the extraction process, rice proteins were decomposed into fragments mostly having a molecular weight around 9.5 or 4.1 kD, especially around the smaller molecular weight. Moreover, the rice residue protein obtained with 0.5% citric acid pretreatment had a bright pure- white color and a smooth and delicate texture.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第10期103-106,共4页
Food Science
基金
2012年度安徽师范大学创新基金项目(2012cxjj04)
农业部农村可再生能源开发利用重点实验室开放课题(2013006)
2012年度教育部高等学校博士学科点专项科研基金项目(20123424110004)
2012年度国家级大学生创新创业训练计划项目(201210370089)
2014年度安徽省自然科学基金项目(1408085MC53)
关键词
大米渣
预处理
蛋白质
提取率
十二烷基硫酸钠-聚丙烯酰胺凝胶电泳
rice residue
pretreatment
protein
extraction efficiency
sodium dodecyl sulfate polyacrylamide gel electrophoresis （SDS-PAGE）
