五味子水溶性蛋白质的提取工艺优化

Optimization of Extraction Process of Water-soluble Protein from Schisandrae Chinensis Fructus

目的:探讨碱提酸沉法提取五味子水溶性蛋白质的工艺条件。方法:以蛋白质提取率为评价指标,采用单因素试验和正交试验考察料液比、提取温度、提取时间及提取液p H对五味子水溶性蛋白质提取工艺的影响,分析水溶性蛋白质的等电点及分子组成。采用考马斯亮蓝Bradfrod法测定提取液中蛋白质含量。结果:五味子蛋白质的等电点3.4。最佳提取条件为料液比1∶35,提取温度35℃,提取时间2 h,提取液p H 9.5,水溶性蛋白质提取率43.62%。SDS-PAGE电泳分析表明五味子水溶性蛋白质主要含有50,40,38,21 k Da的亚基和少量18,16 k Da的亚基。结论:优选的五味子水溶性蛋白质提取工艺稳定可行,为该成分的功能性保健食品开发提供参考。

Objective：To optimize alkali extraction and acid precipitation process of water-soluble protein from Schisandrae Chinensis Fructus.Method：With extraction rate of protein as index,single factor tests and orthogonal design were adopted to optimize extraction process of water-soluble protein by taking solid-liquid ratio,pH of extract,extraction temperature and time as factors,isoelectric point and molecular components of water-soluble protein were analyzed.Coomassie brilliant blue Bradfrod was employed to determine protein content in extract.Result：Isoelectric point of water-soluble protein was 3.4.Optimum extraction conditions was as following：solid-liquid ratio of 1 ∶ 35,pH of extract 9.5,extraction temperature at 35 ℃,extraction time of 2 h.Extraction rate of water-soluble protein was up to 43.62％.SDS-PAGE analysis showed that majority subunits of water-soluble protein were 50,40,38,21 kDa,and a small amount of 18,16 kDa.Conclusion：This optimized extraction process is stable and feasible,this study provides a reference for development of functional health food by water-soluble protein from Schisandrae Chinensis Fructus.