2种红芸豆蛋白的提取及组分分析

Extraction and Analysis of Proteins from Red Kidney Beans from Different Growing Regions

分析比较了英国大红芸豆和山西小红芸豆主要营养成分和可溶性蛋白含量。并对2种红芸豆清蛋白提取工艺及功能性质、亚基组成进行了研究。结果表明:大小红芸豆主要营养成分具有显著性差异,可溶性蛋白含量均为清蛋白含量最高,分别为74.08%和66.50%;球蛋白含量分别为10.08%和13.05%;谷蛋白含量分别为7.23%和7.24%;醇溶蛋白含量分别为6.79%和6.12%。2种红芸豆提取优化结果表明:料液比对大红芸豆清蛋白提取率具有极显著影响(P<0.01),对小红芸豆清蛋白提取率具有显著影响(P<0.05);提取温度、提取时间只对大红芸豆清蛋白的提取率有显著影响(P<0.05)。溶解性分析表明:2种红芸豆的等电点均为p H 4.7。电泳分析表明,英国大红芸豆和山西小红芸豆清蛋白组成在19.0~44.0 k D范围有3个条带分布基本一致,分别为19、23、43 k D左右,在44.0~97.4 k D的分布不同。

In this experiment, the major nutrients and soluble protein contents in red kidney beans from the United Kingdom and Shanxi province, China were analyzed. The extraction, functional properties and subunit composition of albumin in red kidney beans from the two geographic origins were studied. The results showed that the major nutritional composition of British red kidney beans was significantly different from that of those from Shanxi, and albumin was the most abundant soluble protein in both samples, accounting for 74.08% and 66.50% of the total amount of soluble proteins, respectively, which also contained 10.08% and 13.05% globulin, 7.23% and 7.24% gluten, and 6.79% and 6.12% prolamin, respectively. Material-to-liquid ratio had an extremely significant impact(P < 0.01) on the extraction rate of albumin from British red kidney beans and a significant impact(P < 0.05) on the extraction rate of albumin from Shanxi red kidney beans. Extraction temperature and time were also significant factors for the extraction of albumin from British rather than Shanxi red kidney beans(P < 0.05). Protein Isoelectric point for both samples was p H 4.7. Electrophoresis analysis showed that the distribution of albumin in these two samples was substantially the same in the range of 19.0–44.0 k D, although differences in the range of 44.0–97.4 k D were observed.