三七蛋白提取及热稳定性研究

Study on Extraction Process and Thermostability of Notoginseng Protein

研究三七蛋白的提取工艺和热稳定性。采用单因素考察和L9(33)正交试验法,利用Bradford法测定三七提取液中总蛋白含量,以总蛋白含量为指标进行考察,优选提取工艺方案;采用SDS-PAGE凝胶电泳法,探究不同加热温度和加热时间对蛋白稳定性的影响。结果表明,缓冲溶液的pH对三七蛋白提取率有显著影响。确定最佳提取工艺为:用1.5倍药材量的pH 9的缓冲溶液在4℃条件下浸提2次,每次24 h;三七蛋白热稳定性试验结果表明,蛋白稳定性随着加热温度的升高而发生变化,各种蛋白亚基的热敏感性各不相同;在70℃时,三七蛋白亚基的含量基本不随加热时间改变。优化得到的数据合理,重复性良好,可为三七蛋白的提取工艺及蛋白热稳定性研究提供试验依据。

It was to study the extraction process and themostability of notoginseng protein. The single factor experiment and the orthogonal design L9（3^3） used and the protein extraction rate as the index, optimize the best extraction process. Study the thermostability of notoginseng protein under the condition of different heating temperature and different heating time. Results showed that the best process condition was that pH 9, 1.5 times amount of samples, the extraction time of 24 h, extracting twice; The thermostability of notogiseng was changed with the rising of temperature, and the thermal sensitivity of was different. The protein subunits had the highest thermostability when it was 70 ℃. The optimized data was reasonable and repeatable, and to be basis for the subsequent experiment.