大豆球蛋白提取纯化工艺研究

Study of Isolation and Purification of Glycinin

目的:大豆蛋白因其具有丰富的营养物质被广泛用于食品加工行业,而由此带来的食品致敏问题却给大豆敏感人群带来了极大的危害,其中11S球蛋白是一种主要的大豆过敏原,故本文就大豆球蛋白提取纯化工艺进行研究。方法:本实验通过碱溶酸沉法从大豆中分离纯化出大豆球蛋白(11S球蛋白)。通过设置浓度、料液比、p H、提取液的单因素对比实验,研究对大豆球蛋白提取的影响,并用十二烷基磺酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)对提取的11S球蛋白进行纯度分析,利用正交试验确定最佳分离优化条件。结论:结果显示使用提取液pH8.0、Tris-HCl缓冲液、料液比1∶15、提取液浓度0.10 mol/L的条件下11S球蛋白提取率为44%。

Objective: Soy protein is widely used in the food processing industry, the resulting food allergens problem has caused great distress to the soybean-sensitive population, 11 S globulin is the most important components of glycinin. Therefore, the extraction and purification process of soybean globulin was studied in this paper. Method: In this experiment, soybean globulin(11S globulin) was isolated and purified from soybean. The effects of concentration, ratio of liquid to liquid, p H and extract on the extraction of glycinin were studied by SDS-PAGE. The results showed that the effect of 11 S globulin with SDS-PAGE was analyzed. Orthogonal test was used to determine the optimal separation and optimization conditions. Result: The final results showed that the extraction rate of 11 S globulin was 44% when the solid-liquid ratio was 1∶15 and the concentration of pH8.0 Tris-HCl solution was 0.10 mol/L.