不同花生品种籽仁发育过程中蛋白质组分分析

Peanut Protein Fractions during Seed Development for Different Varieties

采用蛋白质组分的连续累进提取法提取4个花生品种籽仁的清蛋白、球蛋白、醇溶蛋白和谷蛋白。利用聚丙烯酰胺凝胶电泳（SDS-PAGE）技术,对各蛋白组分的亚基组成进行分析。结果表明,花生籽仁发育过程中,清蛋白始终占绝对优势,占花生蛋白质总量的70%以上,最高达95%;球蛋白含量较低,仅占花生蛋白质总量的3%~5%,谷蛋白含量最低,其不足3%,醇溶蛋白痕量;在4种组分中,品种之间球蛋白含量差异最大。SDS-PAGE图谱显示,染色后清蛋白、球蛋白条带清晰可见,谷蛋白条带较为模糊,清蛋白含量高,清蛋白和球蛋白成分较丰富。花生蛋白亚基分子质量在14.4~97.4 ku之间,清蛋白有10~12个亚基,球蛋白有9~10个亚基。采用连续累进提取法可将花生蛋白组分分离,利用SDS-PAGE方法可以得到花生籽仁清蛋白、球蛋白的清晰条带且多态性高,而谷蛋白条带模糊。

The albumin,globulin,gliadin,and glutenin in seeds of four peanut varieties were extracted with the sequence-progression method.The subunit constitutions of all protein fractions were analyzed by SDS-PAGE.Results：Albumin occupies dominance during the development of peanut seeds,accounting for above 70%,even up to 95%,of the total protein content.Globulin content is much lower,accounting for 3%~5% of total protein content.Gliadin content is below 3%,and glutenin is trace.Albumin content varies significantly among different varieties,and it varies the most compared with the other three protein fractions.The bands of albumin,globulin and gliadin in SDS-PAGE map are clear,while that of glutenin is vague after staining.The molecular weights of peanut protein subunits are 14.4 to 97.4 ku.Albumin possesses 10 to 12 subunits and globulin 9 to 10 subunits.