干莲子及其磨皮粉中蛋白质的组成特性比较

doi:10.7506/spkx1002-6630-201501011

食品科学

干莲子及其磨皮粉中蛋白质的组成特性比较

王发祥，贺伟，李微，俞健，李向红，王建辉，刘永乐

长沙理工大学化学与生物工程学院，湖南省水生资源食品加工工程技术研究中心，湖南长沙 410114

出版日期:2015-01-15 发布日期:2015-01-16

Comparison of Composition Characteristics of Proteins in Lotus Seed with Its Peel Waste

WANG Faxiang, HE Wei, LI Wei, YU Jian, LI Xianghong, WANG Jianhui, LIU Yongle*

Aquatic Resource Food Processing Engineering Research Center of Hunan Province, College of Chemistry and Biology Engineering,
Changsha University of Science and Technology, Changsha 410114, China

Online:2015-01-15 Published:2015-01-16

摘要/Abstract

摘要：

以凯氏定氮法、十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（sodium dodecyl sulfate-polyacrylamidegelelectrophoresis，SDS-PAGE）和体积排阻高效液相色谱（size exclusion chromatography-high performance liquidchromatography，SEC-HPLC）法对比了干莲子与其磨皮粉中蛋白质含量及其亚基组成和分子质量分布。结果表明：干莲子与其磨皮粉蛋白含量分别为188.10、186.54 mg/g；二者水溶性、盐溶性蛋白质组分含量均超过总蛋白的60%，酸溶性、碱溶性蛋白质组分含量均不足总蛋白的23%。干莲子与其磨皮粉蛋白质的SDS-PAGE图谱几乎一致，含量较多的蛋白质亚基分子质量主要集中在15～20 kD和30～50 kD；蛋白质的分子质量分布也高度相似，各组分的HPLC洗脱峰基本一致，但莲子蛋白质中酸溶性蛋白的种类较多、碱溶性蛋白的含量较大。本研究表明莲子磨皮粉蛋白质的组成特性与莲子蛋白质基本一致，可以替代莲子用于生产莲子蛋白粉或其他含莲蛋白食品。

关键词: 莲子, 莲子磨皮粉, 副产物, 蛋白质, 组成, 比较

Abstract:

The contents, subunit compositions and molecular weight distribution of total protein and proteins with differentsolubility in lotus seed and its peel waste were analyzed using Kjeldahl method, sodium dodecyl sulfate-polyacrylamidegelelectrophoresis (SDS-PAGE) and size exclusion chromatography-high performance liquid chromatography (SEC-HPLC).The results showed that the protein contents of lotus seed and its peel waste were 188.10 and 186.54 mg/g, respectively.They were similar in terms of the composition of proteins with different solubility; water and salt soluble proteins as well asacid and alkali soluble proteins altogether represented more than 60% and less than 23% of the total proteins, respectively.The SDS-PAGE profiles of proteins from lotus seeds and its peel waste showed a high similarity, and the molecular weightsof main protein subunits were 15–20 and 30–50 kD. The HPLC elution patterns of total and water soluble proteins in lotusseed and its peel waste were highly similar, indicating similar molecular weight distribution, except that the elution peaksof acid soluble proteins and relative intensity of alkali soluble proteins separated from lotus seeds were more or larger thanthose from its peel waste. This study proved that the peel waste had similar protein composition characteristics with lotusseed, and could be used as an alternative material for producing lotus seed protein powder or other related foods.

Key words: lotus seed, peel waste, by-products, protein, composition, comparison

中图分类号:

TS210.9

王发祥，贺伟，李微，俞健，李向红，王建辉，刘永乐. 干莲子及其磨皮粉中蛋白质的组成特性比较[J]. 食品科学, doi: 10.7506/spkx1002-6630-201501011.

WANG Faxiang, HE Wei, LI Wei, YU Jian, LI Xianghong, WANG Jianhui, LIU Yongle*. Comparison of Composition Characteristics of Proteins in Lotus Seed with Its Peel Waste[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201501011.

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干莲子及其磨皮粉中蛋白质的组成特性比较

Comparison of Composition Characteristics of Proteins in Lotus Seed with Its Peel Waste

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