葡萄籽蛋白组分提取及亚基分析

Extraction of Grape Seed Protein Components and Subunit Analysis

以葡萄酒酿制过程中的废弃物赤霞珠葡萄籽为原料,对葡萄籽蛋白质组分的提取条件和亚基进行了相关研究。试验利用了Osborne法对葡萄籽蛋白进行分离提取,结果表明:葡萄籽清蛋白提取的最佳温度为50℃,球蛋白提取的最佳盐浓度为2%,醇溶蛋白提取的最佳醇浓度为75%,谷蛋白提取的最佳碱浓度为0.02 mol/L。SDS-PAGE凝胶电泳结果表明:不同提取条件对葡萄籽蛋白的提取率有较大影响,但并不影响蛋白亚基组成。

Cabernet Sauvignon grape seeds were used as experimental materials for protein extraction by the Osborne method.The optimum extraction conditions for separation of protein were determined by detection of protein concentration.The results showed that the optimum temperature of albumin protein was 50℃,the optimal salt concentration of globulin was2%,the optimal alcohol concentration of the prolamin was obtained at 75%,and the optimal alkali concentration of glutelin extraction was 0.02 mol/L.The results of SDS-PAGE showed that the extraction conditions of grape seed protein fractions had some impact on the subunits composition of protein.