不同提取方法提取马铃薯蛋白的研究

Study on Extraction of Protein from Potato by Different Extraction Methods

该实验以新鲜马铃薯为原料,采用醇溶法、盐溶法、碱溶法3种方法提取马铃薯蛋白,测定其纯度和提取率,结果表明,醇溶法提取的马铃薯蛋白纯度为94.5%,提取率为4.5%,提取效果最好。通过SDS-PAGE电泳分析,醇溶法提取的马铃薯蛋白亚基条带多,分子量范围广,并且在分子量为25~40 kDa范围内含量很高,说明醇溶法能有效提取马铃薯蛋白质的各个组分;进一步研究其理化性质,发现醇溶法提取的蛋白质持油性、持水性、乳化性、乳化稳定性更好;水解度分析显示醇溶法提取的马铃薯蛋白水解度更高。因此,在这3种方法中,醇溶法是比较经济、所得蛋白质性质较好的提取方法。

In this experiment,with fresh potatoes as the raw materials,potato protein is extracted by three methods such as alcohol dissolution method,salt dissolution method,alkali dissolution method,and its purity and extraction rate are determined.The results show that the purity of potato protein extracted by alcohol dissolution method is 94.5%,the extraction rate is 4.5%,and the extraction effect is the best.SDS-PAGE electrophoresis analysis shows that the potato protein extracted by alcohol dissolution method has many subunit bands,a wide range of molecular weights,and a high content in the molecular weight range of 25~40 kDa,indicating that alcohol dissolution method could effectively extract various components of potato protein.Further research on its physicochemical properties shows that the protein extracted by alcohol dissolution method has better oil holding capacity,water holding capacity,emulsibility and emulsification stability.Hydrolysis analysis shows that potato protein extracted by alcohol dissolution method has a higher degree of hydrolysis.Therefore,among the three methods,alcohol dissolution method is a more economical extraction method to obtain protein with better properties.