磁化水法提取燕麦麸皮蛋白工艺参数的研究及分子量测定

Study on the parameters of magnetized water process method of extracting oat bran protein and molecular weight distribution determination

以三层混合的燕麦麸皮为原料进行试验,采取燕麦麸蛋白提取率和纯度为检测指标,探讨比较磁化水结合碱提酸沉方法和蒸馏水结合碱提酸沉方法对燕麦麸蛋白的提取效果,并且采用单因素试验结合三元二次回归旋转组合试验进行优化工艺参数。实验结果表明:磁化水法提取燕麦麸皮蛋白效果优于蒸馏水;响应面法优化磁化水法提取的工艺技术参数为:料液比为16∶1,p H为10,提取温度为36℃,浸出时间为1h,通过磁化水结合碱提酸沉法得到的燕麦麸蛋白的提取率为71.06%,纯度为75.28%,比蒸馏水法的提取率提高20.8%,纯度提高13.7%。应用SDS-PAGE凝胶电泳测定燕麦麸蛋白的分子量。研究结果表明:分子量分别介于31.9ku^39.3ku和20.3ku^22.5ku之间。

Using oat bran as raw material,the protein yield and protein residual ratio as the evaluation indicators,this study compared the effect between magnetized water and purified water with alkali mention acid sinking method extract protein from oat bran,and using response surface methodology with ternary quadratic regression rotation test to optimize the process parameters. The results showed that the effect of magnetized water extraction is better than that of pure water,the optimum extraction conditions were ：solid to liquid ratio was 1 ∶ 16,extraction temperature was 36℃,extraction p H was 10,extraction time was 1h,by using magnetized water with alkali mention acid sinking extraction method,the obtained extraction ratio was 71.06%,and the purity of protein was 75.28%. Compared with pure water extraction method,protein yield increased by 20.8%,the protein purity increased by13.7%. By using SDS-polyacrylamide gel electrophoresis,the obtained molecular weight is between 31.9ku ～ 39.3ku and 20.3ku ～ 22.5ku respectively with two different methods.