| 酶法提取椰子蛋白质及其对亚基的影响 |
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| 引用本文： | 郑亚军,李艳,陈华,张木炎,马子龙.酶法提取椰子蛋白质及其对亚基的影响[J].果树学报,2009,26(1). |
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| 作者姓名： | 郑亚军 李艳 陈华 张木炎 马子龙 |
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| 作者单位： | 中国热带农业科学院椰子研究所,海南文昌,571339
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| 基金项目： | 国家科技支撑项目，海南省自然科学基金 |
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| 摘 要： | 研究酶制剂的种类、用量、提取温度、pH、料液比等因素对椰子蛋白质提取率的影响,通过正交试验研究最佳的提取条件。得到的椰子蛋白质进行SDS-PAGE分析,研究酶法提取对椰子蛋白质亚基组成的影响。结果表明,添加质量分数0.3%的风味蛋白酶的提取效果最好,各因素对提取率影响的次序为:料液比>pH>温度>提取时间,其中,料液比和pH对提取率的影响达到了显著水平;最佳工艺参数为:酶质量分数0.3%、50℃、pH8.5、料液比1∶15和时间2h,在此条件下,椰子蛋白质的提取率为78.28%。SDS-PAGE分析表明,风味蛋白酶对椰子蛋白的酶解作用十分显著,与缓冲溶液提取的椰子蛋白质相比,酶法提取的椰子蛋白质中小分子质量亚基含量很高。
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| 关 键 词： | 椰子蛋白质 蛋白酶 提取 SDS-PAGE 亚基 |
Study on enzymatic extraction technology of coconut protein and its influence on subunits |
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| ZHENG Ya-jun,LI Yan,CHEN Hua,ZHANG Mu-yan,MA Zi-long.Study on enzymatic extraction technology of coconut protein and its influence on subunits[J].Journal of Fruit Science,2009,26(1). |
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| Authors: | ZHENG Ya-jun LI Yan CHEN Hua ZHANG Mu-yan MA Zi-long |
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| Institution: | Coconut Research Institute;Chinese Academy of Tropical Agricultural Sciences;Wenchang;Hainan 571339 China |
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| Abstract: | The enzymatic extraction technology of protein from coconut influenced by several factors including variety of en- zymes, dosage of enzyme, temperature, pH, time and solid-liquid ratio (M/S) were investigated and optimized by means of orthogonal design. The effect of enzyme on the subunits extracted was analyzed by means of SDS-PAGE. The results showed that the effects of factors on extraction were in order of solid-liquid ratio > pH >temperature > extraction time, and solid-liq- uid ratio and pH were the s... |
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| Keywords: | SDS-PAGE |
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