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高粱蛋白的碱法提取工艺及营养价值评价
李浩丽,尹方平,孙旭阳,汤晓智
0
(南京财经大学食品科学与工程学院,南京 210023; 江苏省现代粮食流通与安全协同创新中心,南京 210023; 江苏高校粮油质量安全控制及深加工重点实验室﹝南京财经大学),南京 210023)
摘要:
采用碱提酸沉法提取高粱谷蛋白,研究了NaOH浓度、液料比、提取温度和提取时间4个因素对高粱蛋白提取率的影响,通过正交试验优化得到高粱谷蛋白的最佳提取条件为NaOH浓度0.15%,液料比14:1(mL·g-1),温度40℃,提取时间1.5 h,此条件下蛋白质提取率为21.57%,最终得到的蛋白质纯度为85.47%。对该蛋白质进行氨基酸组成分析以及营养价值评价,结果表明,该蛋白质必需氨基酸与总氨基酸的比值(E/T)37.25%,营养价值良好。凝胶电泳表明所提取高粱蛋白主要条带集中在43.0 kDa,为高粱谷蛋白。
关键词:  高粱蛋白  碱提酸沉法  营养评价
DOI:10.13610/j.cnki.1672-352x.20191013.007
基金项目:江苏高校优势学科建设工程项目(PAPD)资助。
Extraction process of sorghum protein by alkaline method and the nutritional value evaluation
LI Haoli,YIN Fangping,SUN Xuyang,TANG Xiaozhi
(College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023; Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023; Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023)
Abstract:
In this paper, sorghum protein was extracted by alkali extraction and acid precipitation. The optimum extraction conditions for sorghum protein by orthogonal test were 0.15% NaOH at the ratio of liquid to solid 14:1(mL·g-1), 40℃ and extracting for 1.5 h . Under this condition, protein extraction rate was 21.57% and the final protein purity was 85.47%. The amino acid composition analysis and nutritional value evaluation of the protein showed that the ratio of the essential amino acids to the total amino acids (E/T) of the protein was 37.25%, and the nutritional value was good. SDS-PAGE electrophoresis showed that the main band of the extracted sorghum protein was concentrated at 43.0 kDa, which is sorghum glutenin.
Key words:  sorghum protein  alkali extraction and acid precipitation  nutrition assessment

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