脱脂松仁粕中球蛋白的提取工艺及其SDS–PAGE分析

以脱脂松仁粕为原料,采用Osborne法提取松仁粕中的球蛋白,设NaCl质量分数(0.5%、1.0%、1.5%、2.0%、2.5%、3.0%)、料(质量,g)液(体积,m L)比(1∶10、1∶15、1∶20、1∶25、1∶30、1∶35)、提取时间(30、60、90、120、150、180 min)和提取温度(40、45、50、55、60、65℃)4个单因素试验,再用响应面法优化松仁粕中球蛋白的提取工艺,并对其分子量进行分析。结果表明:当NaCl质量分数为2.5%,料液比为1∶15,提取时间为150 min,提取温度为56℃时,松仁粕中球蛋白的提取率较高,为15.32%;SDS–PAGE分析结果表明,脱脂松仁粕球蛋白的分子量为41 320、27 520、21 690、16 310、15 180。

Optimization of extraction globulin from defatted pine nut meal and analysis of SDS-PAGE

Defatted pine nut meal was used as material, four single factors of NaCl extraction solvent (0.5%, 1.0%, 1.5%, 2.0%, 2.5% and 3.0%), ratio of material to solvent (1∶10, 1∶15, 1∶20, 1∶25, 1∶30, and 1∶35), extraction time(30, 60, 90, 120, 150, and 180 min) and extraction temperature (40, 45, 50, 55, 60, and 65℃ )were designed to extract globulin by the method of Osborne and to improve extraction process by response surface method and to analyze relative molecular mass of globulin by sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS–PAGE). The result showed that the optimum extraction conditions were 2.5% of NaCl, extraction at 56℃ for 150 min with ratio of material to solvent 1∶15, the extraction ratio of globulin was up to 15.32%, and the relative molecular mass of the proteins were 41 320, 27 520, 21 690, 16 310, 15 180.