燕麦麸蛋白质的Osboren分类及SDS-PAGE电泳分析

根据微量凯氏定氮法测定了燕麦麸中蛋白质含量,40～60目之间的燕麦麸蛋白质含量最高,平均为19.42%;并对其进行Osboren蛋白质分类以及分类后各类蛋白质组分含量的测定,结果表明,燕麦麸中清蛋白、球蛋白、醇溶蛋白、谷蛋白占蛋白质总量依次为63.40%、15.18%、8.18%、13.24%。SDS-PAGE电泳分析各类蛋白的组成结果表明,燕麦麸中清蛋白含量最高且蛋白质亚基分布广泛。清蛋白必需氨基酸含量高,溶解性好,易于消化吸收,为优质的营养蛋白。

In this study, the protein content of oat bran was determined by Micro-Kjeldahl Method, and the results showed that the protein content of oat bran between the sieve pore 40 and 60 is the most. the average is 19.42%; The classification of oat bran protein based on Osboren experiment indicated that： Albumin（63.40%）, Globulin（15.18%）, Gliadin （8.18%） and Glutenin （13.24%）. SDA- PAGE analysis the composition of each kind of protein extracted by Osboren classification showed that the content of Albumin in oat bran is not only the most but also its subunit molecular weights are widely. Because Albumin has a high content of essential amino acid and good quality of dissolvability and easy to be digested and absorbed.