采用碱提酸沉与淀粉酶解复合法制备小麦胚芽蛋白的试验研究

Preparation of wheat germ protein by combining alkali dissolution-acid deposition with α-amylase hydrolysis

为了改善小麦胚芽蛋白质的提取效果,建立了"碱提+α-淀粉酶水解+酸沉淀"分离小麦胚芽蛋白的新方法。与传统的碱溶酸沉淀法相比,该方法明显地提高了小麦胚芽蛋白的纯度和得率,其数值分别达到94.5%和81.36%。用高效毛细管电泳定性测定了小麦胚芽蛋白的纯度,结果进一步证明该方法得到的小麦胚芽蛋白纯度较高。用SDS-PAGE电泳测定了小麦胚芽蛋白的分子量,结果表明小麦胚芽蛋白的分子量主要由35kDa和55kDa组成。

For improving extraction effect of wheat germ protein, a new method which combines the dissolution with alkali and hydrolysis with α-amylase and deposition with acid was established. Compared with the traditional method of dissolution with alkali and deposition with acid, it can evidently increase the purity of wheat germ protein and yield ratio which were 94.5% and 81.36%, respectively. The purity of wheat germ protein which was obtained by this method was qualitatively determined by high performance capillary electrophoresis, and the results further prove that the purity of wheat germ protein is relatively higher. The molecular mass was determined by SDS-PAGE electrophoresis, and the results indicated that the molecular mass of wheat germ protein consisted of 35 kDa and 55 kDa.