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

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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

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

CLC Number: