小麦胚芽清蛋白提取工艺及分子量测定

Extraction technique of wheat germ albumin and determination of molecular weight

摘要: 小麦胚芽清蛋白是一种优质蛋白质,为了充分开发利用小麦胚芽资源,通过单因素实验和正交实验对清蛋白提取工艺进行研究,得到最佳提取条件为粉碎粒度0.125mm,提取温度30℃,提取时间30min,提取料液比1∶11,此条件下提取清蛋白提取率达29.2%。清蛋白SDS-PAGE凝胶电泳包含7条条带,分子量分别为10.47、14.45、20.89、26.92、38.02、52.48、85.11ku。此方法实现了对小麦胚芽清蛋白最大程度的提取。

Abstract: Wheat germ albumin is a nice protein. To develop wheat germ deeply, single-factor experiment and orthogonal experiment were used to study the extraction technique.The optimal extraction condition was mesh number 0.125mm, temperature 30℃, time 30min, solid-liquid ratio 1 ︰ 11 ( g /mL) .Under this condition, the ratio of extracted wheat germ albumin in wheat germ protein was 29.2%.SDS-PAGE electrophoresis of albumin contained seven bands. Molecular weights were 10.47, 14.45, 20.89, 26.92, 38.02, 52.48, 85.11ku. By this way, wheat germ albumin was extracted sufficiently.