酿酒高粱蛋白提取工艺优化及其亚基组成分析

Optimization of Extraction Process and Analysis of Subunit Component of Protein from Brew Sorghum Seed

为优化酿酒高粱蛋白提取工艺及分析其亚基组成,采用超声波辅助提取酿酒高粱蛋白,以单因素试验为基础,运用正交试验优化提取工艺条件,并通过SDS-PAGE凝胶电泳分析其蛋白亚基组成。结果表明,酿酒高粱蛋白最佳提取工艺条件为:超声时间20 min,料液比1︰14(g/mL),乙醇体积分数70%,超声温度45℃。SDS-PAGE凝胶电泳显示,酿酒高粱蛋白为25 kDa和18.4 kDa的2种亚基。

In order to get the extraction process and analysis of subunit component of protein from brew sorghum seed, the ultrasonic-assisted extraction process was optimized by the orthogonal experiment and SDS-PAGE analysis of the proteins extracted from brew sorghum. The optimal condition for extracting proteins was determined by sonication time 20 min, ratio of material to solution 1︰14（g/mL）, alcohol content 70%, sonication temperature 45 ℃. The SDS-PAGE analysis showed that the proteins from sorghum seeds contained two major subunits, with molecular weight of 25 kDa and 18.4 kDa.