小麦麦谷蛋白的韦恩分类分离及纯化研究

Isolation and purification of wheat glutenin based on Venn classification diagram

利用蛋白质的溶解性差异,从郑麦379和郑麦004小麦中的麦谷蛋白分离出8种组分,并对相应的蛋白质含量进行检测。结果表明,郑麦379小麦中的组分6为盐和SDS二溶蛋白,其含量最多,达到26%左右,组分8为水、SDS和醇溶三溶蛋白,组分10为盐、SDS和醇溶三溶蛋白,这两种组分相对较少,分别占5.8%和2.4%。郑麦004小麦中分离纯化的组分6(盐和SDS二溶蛋白)最多,达到35%,组分7(SDS单溶蛋白)和组分8(水、SDS和醇溶三溶蛋白)含量较少,分别占2.8%和2.1%。

The eight components were isolated from wheat gluten in Zhengmai 379 and Zhengmai 004 according to the solubil- ity differences of proteins, and the corresponding protein contents were detected as well. The results showed that the compo- nent 6th in the Zhengmai 379 was salt and SDS two-soluble protein and its content was the most about 26%. The component 8th was water, SDS and alcohol three-soluble component, and the component 10th was salt, SDS and alcohol three-soluble component. They were relatively few, accounting for 5.8% and 2.4%, respectively. The most component in Zhengmai 004 was component 6th （salt and SDS two-soluble protein） and its content reached 35%, and the contents of component 7th （SDS single dissolution） and component 8th （water, SDS and alcohol three-soluble component） were less, accounting for 2.8% and 2.1%, respectively.