FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (24): 185-189.doi: 10.7506/spkx1002-6630-201224038

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Optimization of Experimental Conditions for the Determination of Water Soluble Protein in Apple Pulp Using Coomassie Brilliant Blue Method

DENG Li-li1，PAN Xiao-qian1，SHENG Ji-ping1,2，SHEN Lin1,*   

  1. 1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China；2. School of Agricultural Economics and Rural Development, Renmin University of China, Beijing 100872, China
  • Received:2011-09-25 Revised:2012-11-28 Online:2012-12-25 Published:2012-12-12

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Abstract: The effects of extraction buffer type, pH and concentration, exogenous additive type and solid-to-solvent ratio on the extraction efficiency of soluble protein from Red Star apples were studied with the aim of developing a sample pretreatment method for the determination of water soluble protein in Red Star apples. Exogenous PVP and EDTA and solid-to-solvent ratio were found to be main factors that influence extraction efficiency. The best results were obtained using 0.1 mol/L pH 9.0 Tris-HCl buffer containing 1 mmol/L EDTA and 1% PVP as an extraction solvent at a solid-to-solvent ratio of 1:25 (g/mL). Under these conditions, the content of water soluble protein in Red Star apples was 0.544% as determined using Coomassie brilliant blue method, a 7.45-fold increase as opposed to 0.073% with pure water extraction.

Key words: Coomassie brilliant blue method, apple, water soluble protein, absorbance

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