籽粒苋蛋白质的提取研究

Study on the Extractablity of Protein from Grain Amaranth

研究了不同的介质pH、提取时间、提取温度和加水比例对籽粒苋蛋白质的可溶出率的影响 ,分析了 3种pH下提取的蛋白质氨基酸组成。结果表明 :pH值极大地影响籽苋蛋白质的溶出率 ,pH2～ 4 .6时 ,随pH上升 ,溶出率下降 ,pH4 .6～ 12时 ,随pH上升 ,可溶出率增大 ;pH值 4 .6时为最低点 ,此时可能为籽粒苋蛋白质的等电点 ;水与粒苋之比为 2 0时 ,蛋白质的可溶出率较其它比例为高 ;其它因素对籽粒苋蛋白质的溶出率影响不大。

The effects of pH,extracting time,extracting temperature,ratio of water in extracting medium were studied.The amio acid profile of extracted protein at three pH was analysed by HPLC.The results showed that pH value greatly influenced the solubility,and the minimum solubility was found at pH 4.6.The extractability descended as pH value increased in the rang of pH 2～4.6,and the extractability increased as pH value increased in the rang of pH 4.6～12.High protein extractability was get when the ratio of water to Amaranth was 20.Other factors did not siginificantly affect the extractability of protein.