食品科学 ›› 2013, Vol. 34 ›› Issue (23): 180-183.doi: 10.7506/spkx1002-6630-201323038

• 生物工程 • 上一篇    下一篇

传统发酵永川毛霉型豆豉蛋白质提取方法比较与降解规律研究

索化夷1,2,骞 宇1,3,阚建全1,2,*   

  1. 1.西南大学食品科学学院,重庆 400715;2.重庆市特色食品工程技术研究中心,重庆 400715;
    3.重庆第二师范学院生物与化学工程系,重庆 400067
  • 收稿日期:2012-12-10 修回日期:2013-11-06 出版日期:2013-12-15 发布日期:2014-01-03
  • 通讯作者: 阚建全 E-mail:ganjq1965@126.com
  • 基金资助:

    国家自然科学基金青年科学基金项目(31201411);西南大学博士基金项目(SWU112057)

Comparison of Methods for Protein Extraction from Traditional Fermented Yongchuan Douchi and Degradation Pattern

SUO Hua-yi1,2,QIAN Yu1,3,KAN Jian-quan1,2,*   

  1. 1. College of Food Science, Southwest University, Chongqing 400715, China;
    2. Chongqing Special Food Programme and Technology Research Center, Chongqing 400715, China;
    3. Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China
  • Received:2012-12-10 Revised:2013-11-06 Online:2013-12-15 Published:2014-01-03
  • Contact: KAN Jian-quan E-mail:ganjq1965@126.com

摘要:

比较TCA/丙酮沉淀法、酚提取法、Tris-HCl法、匀浆法4种方法对样本进行蛋白质提取的效果,研究毛霉豆豉在不同发酵阶段蛋白质的降解过程。结果表明:TCA/丙酮沉淀法适用于基于SDS-PAGE电泳的豆豉蛋白质提取。毛霉型豆豉大分子蛋白在前发酵过程中经蒸煮和毛霉分泌的蛋白酶作用后快速降解成小分子蛋白,其中蒸煮对大分子的蛋白影响最大。

关键词: 永川豆豉, 蛋白质提取, 方法, 降解

Abstract:

This study compared the effectiveness of four different methods, TCA/acetone precipitation, phenol extraction,
Tris-HCl extraction and homogenization for extracting proteins from traditional fermented Yongchuan douchi (Mucor type),
a soybean product originated in China. The patterns of protein degradation at different fermentation stages of Yongchuan
douchi were investigated as well. SDS-PAGE showed that the TCA/acetone precipitation method was the best of the four
methods. Protein macromolecules in the Mucor-type douchi were rapidly degraded into small molecules by steaming and
proteases from Mucor, and the effect of steaming was more obvious.

Key words: Yongchuan douchi, protein extraction, method, degradation pattern

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