鹰嘴豆蛋白提取工艺优化及亚基组成分析

Optimization of Extraction Technology and Subunit Composition Analysis of Chickpea Protein

以鹰嘴豆为原料,采用碱溶酸沉法提取鹰嘴豆蛋白,考察料液比、碱溶pH、提取时间、提取温度四个因素对蛋白提取率的影响,在单因素试验的基础上,通过响应面法优化鹰嘴豆蛋白提取的最佳条件,并利用SDS-PAGE凝胶电泳对鹰嘴豆蛋白进行亚基组成分析。结果表明,鹰嘴豆蛋白提取的最佳条件为:料液比1∶10(g/mL),碱溶pH 10.0,提取时间82 min,提取温度30℃,在此条件下,鹰嘴豆蛋白提取率可达83.29%,鹰嘴豆蛋白其分子质量主要分布在157、75、52、48、37、28、18 kDa七个区域。此研究结果可为鹰嘴豆蛋白工业化生产和进一步研究提供理论依据。

The effects of four factors including the ratio of material to liquid,alkali soluble pH,extraction time and extraction temperature on extraction rate of Xinjiang mulei chickpea protein were studied by using alkali soluble acid precipitation method.On the basis of single factor experiments,the optimum extraction conditions of chickpea protein were optimized by response surface methodology(RSM).SDS-PAGE gel electrophoresis was applied to analyze subunit composition of the chickpea protein.The results showed that,the extraction rate of chickpea protein was up to 83.29%when the optimal extraction conditions were as follows:ratio of material to liquid 1∶10(g/mL),alkali-soluble pH 10.0,extraction time 82 minutes,and extraction temperature 30℃.And the molecular weights of chickpea protein were mainly distributed in the seven regions of 157,75,52,48,37,28 and 18 kDa.The results could provide a theoretical basis for the industrial production and further research of chickpea protein.