摘要
以紫花芸豆为原料,采用正交试验确定紫花芸豆清蛋白提取过程中料液比、提取时间和温度的最佳条件,并对提取的清蛋白等电点、分子量和氨基酸组成进行了测定与分析。结果表明,当料液比为1︰15(g/m L),提取时间为3 h,提取温度为50℃时,测得的紫花芸豆清蛋白的提取率最高为60.93%,等电点为p H 4.8。电泳分析表明清蛋白分子质量分布在18.4~116 k Da之间,氨基酸种类齐全,组成比例合理。
To prepare of albumin from purple kidney bean, the effects of material-to-liquid ratio, extraction time and extraction temperature on extraction rate of albumin were investigated. The optimum conditions were obtained through an orthogonal design which were that material-to-liquid ratio was 1︰15（g/mL）, extraction time was 3 h, and the extraction temperature was 50 ℃. Under these optimal conditions, the highest extraction rate of albumin was 60.93%, protein isoelectric point was pH 4.8. Electrophoresis analysis showed that the distribution of albumin was in the range of 18.4-116 k Da. The variety of amino acids was complete and the proportion of the composition was reasonable.
作者
林巍
许英一
刘晓兰
LIN Wei;XU Yingyi;LIU Xiaolan(College of Food and Bioengineering,Qiqihar University,Key Laboratory of Processing Agricultural Products,College of Heilongjiang Province（Qiqihar 161006)
出处
《食品工业》
CAS
北大核心
2018年第9期13-15,共3页
The Food Industry
基金
黑龙江省教育厅基本科研业务专项理工重点项目(135109106)
关键词
紫花芸豆
清蛋白
提取率
组分
purple kidney bean
albumin
extraction rate
composition
