食品科学 ›› 0, Vol. ›› Issue (): 59-63.

• 基础研究 • 上一篇    下一篇

提取条件对大豆球蛋白(11S)得率及纯度的影响

邓克权1,2,黄友如3,华欲飞1,*   

  1. 1.江南大学食品学院,食品科学与技术国家重点实验室 2.中粮东海粮油工业有限公司 3.常熟理工学院生物与食品工程学院
  • 收稿日期:2011-05-03 修回日期:2012-03-19 出版日期:2012-04-15 发布日期:2012-04-20
  • 通讯作者: 华欲飞 E-mail:huayufei1966@yahoo.com.cn
  • 基金资助:

    江苏省高校自然科学研究项目;苏州市科技计划项目

Effect of Operating Conditions on Extraction Rate and Purity of Glycinin (11S) from Soybean

  • Received:2011-05-03 Revised:2012-03-19 Online:2012-04-15 Published:2012-04-20

摘要: 以低脂质含量豆粕为原料,探讨大豆11S球蛋白分级分离过程中提取条件(pH值、还原剂和冷沉时间)对蛋白得率及纯度的影响。结果表明:将浸提液pH值由6.2调至6.6时,大豆11s球蛋白的得率降低了16.71%,而纯度提高了4.60%。随着浸提pH值的提高,蛋白质的巯基与二硫键含量增加。与二硫苏糖醇(DTT)或β-巯基乙醇(ME)相比,在pH6.4的浸提液中添加亚硫酸氢钠(SBS),大豆11s球蛋白的得率最高。而DTT、ME和SBS还原剂中,使用DTT时的11S球蛋白组分得率与纯度最低。在蛋白沉淀阶段,当冷沉时间为10h时,蛋白的得率与纯度最佳,随着冷沉时间的延长(12~16h)巯基与二硫键总量并无显著差异(P≥0.05),而部分巯基发生氧化形成二硫键,大豆11S球蛋白游离巯基含量降低。

关键词: 大豆球蛋白, 工艺条件, 得率, 纯度

Abstract: Low-fat soybean flakes were used to evaluate the effects of some operating conditions for glycinin (11S) extraction such as pH, reducing agent type and cold precipitation duration on the extraction rate and purity of glycinin. The pH adjustment of protein extract from 6.2 to 6.6 could decrease the extraction rate of glycinin by 16.71%, while the purity of the protein exhibited an increase by 4.60%. The contents of sulfhydryl and disulfide in proteins increased as the pH increased. Addition of sodium bisulfite (SBS) instead of dithiothreitol (DTT) or β-mercaptoethanol (ME) to the protein extract at pH 6.4 could increase the extraction rate of glycinin. The effect of DTT on the extraction rate of glycinin was the lowest among the reducing agents. The highest extraction rate and purity of glycinin were obtained after 10 h of cold precipitation. No significant difference was observed in the total content of sulfhydryl and disulfide as the precipitation duration was prolonged from 12  to 16 h (P ≥ 0.05), while the content of free sulfhydryl decreased as a result of partial oxidation to disulfide bonds.

Key words: glycinin(11S), operating conditions, extraction rate, purity

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