豆渣蛋白提取及检测试验

Extraction and properties of soybean dregs protein

研究了碱溶解、超声波处理、酸沉淀的方法提取豆渣蛋白.在4组pH不变的条件下,选择料液比、温度、超声时间、超声功率为考察因素,蛋白提取率为目标值,做单因素试验,并对碱溶酸沉法和超声波辅助碱溶酸沉法提取豆渣蛋白热力学稳定性、SDS-PAGE凝胶电泳、氨基酸组成、蛋白分散指数(PDI)和氮溶解指数(NSI)进行比较检测,结果表明:超声波辅助可增加豆渣蛋白提取率,并且豆渣蛋白未发生特别大程度变性.

The soybean residue protein was extracted by the process of alkali dissolving, ultrasonic treat- ment and acid precipitation. For 4 group specimens with the same pH, ratio of solid to liquid ratio, tem- perature, ultrasonic time and ultrasonic power were selected as studying factors to investigate the yield of protein with single-factor test. The extractions of soybean residue protein by alkali-soluble acid deposition and ultrasonic-assisted process were compared by thermodynamic stability, SDS-page gel electrophoresis, amino acid composition, proteins spread index（PDI） and dissolved nitrogen index（NSl）. The results show that the yield of soybean residue protein is improved by ultrasonic-assisted extraction without obvious protein degeneration.