葵花蛋白的分离及特性研究

Isolation and Characterization of Sunflower Protein

通过盐提酸沉法提取葵花籽中的分离蛋白,通过盐溶盐析法分离其主要蛋白成分11S球蛋白,对葵花分离蛋白和其主要成分葵花11S球蛋白的溶解性、吸水性、吸油性、乳化性和起泡性进行研究并与大豆分离蛋白进行比较,发现葵花分离蛋白其功能特性都好于或接近大豆分离蛋白。葵花分离蛋白凝胶层析有5个峰,3个主峰的分子量分别380 000、100 000和27 000,最大的主峰和葵花11S球蛋白吻合。对葵花分离蛋白和11S球蛋白进行电泳分析,发现11S球蛋白含有10条主带,是葵花分离蛋白主要成分。

Sunflower isolated protein and its major fraction, sunflower globular protein, were prepared from sunflower meal. Their solubility, water absorption, oil absorption, emulsification property and foaming property were also investigated and compared with soybean protein isolate. Results show that the functional properties of sunflower isolated protein and sunflower globular protein am better or close to that of soybean isolated protein. Sunflower isolated protein shows three major fractions having molecular weights of 380 × 10^3, 100 × 10^3, and 27 × 10^3 in gel filtration and gel electrophoresis. 1 1S globular protein is the major fraction of sunflower isolated protein, and 10 major bands am found in the sunflower globular protein.