CAJ | 학술논문

为深入研究大麦芽根蛋白的组成及功能特性,以麦芽根蛋白提取物为原料,采用Osborne法对其进行了分级纯化,采用SDS-PAGE电泳分析了蛋白亚基分布及其相对分子质量,考察了蛋白浓度、pH值、温度、NaCl浓度等因素对其溶解性、持水性的影响. 结果表明, 大麦芽根蛋白中清蛋白、球蛋白、醇溶蛋白和谷蛋白分别占总蛋白的45.79%、17.46%、5.69%、11.47%;蛋白亚基分子量主要集中在30~40 kDa范围内,另两个谱带的分子量分别为24 kDa、56 kDa;在一定条件下,蛋白提取物具有较好的溶解性、持水性. 研究结果为大麦芽根蛋白在食品中的应用提供了一定的依据.
위심입연구대맥아근단백적조성급공능특성,이맥아근단백제취물위원료,채용Osborne법대기진행료분급순화,채용SDS-PAGE전영분석료단백아기분포급기상대분자질량,고찰료단백농도、pH치、온도、NaCl농도등인소대기용해성、지수성적영향. 결과표명, 대맥아근단백중청단백、 구단백、 순용단백화곡단백분별점총단백적45.79%、17.46%、5.69%、11.47%;단백아기분자량주요집중재30~40 kDa범위내,령량개보대적분자량분별위24 kDa、56 kDa;재일정조건하,단백제취물구유교호적용해성、지수성. 연구결과위대맥아근단백재식품중적응용제공료일정적의거.
For further research on composition and functional properties of malt root protein, the barley malt roots protein extract as material were isolated by Osborne method, the relative quantity of major subunits and molecular weight distribution were investigated by SDS-PAGE, and the effects of protein concentration, pH, temperature, NaCl concentration on the solubility and water-holding capacity were researched. The results showed that the contents of albuminin in malt root protein were 45.79%, globulin17.46%, prolamin 5.69% and glutelin 11.47%, respectively. SDS-PAGE analysis showed that the malt root protein subunits were mainly concentrated in the 30-40 kDa, there are also two electrophoretic bands, the molecular weights were 24 kDa, 56 kDa.Under certain conditions, the protein extract had good solubility and water-holding capacity. The results provided the basis for the application of malt root protein in food.