食品科学2018，Vol.39Issue(2)：267-272,6.DOI:10.7506/spkx1002-6630-201802042
分蘖葱头蛋白提取工艺优化及其基础特性
Optimization of Extraction and Characterization of Protein from Allium cepa L.var.agrogatum Don
摘要
Abstract
The extraction of protein from Allium cepa L.var.agrogatum Don by alkali dissolution and acid precipitation was optimized using orthogonal array design method.Along with this,the extracted protein was also characterized.The results showed that the maximum extraction efficiency of protein of 79.38％ was obtained after extraction at 50 ℃ and pH 9.0 with a solid-to-solvent ratio of 1∶15 (g/mL) for 1.5 h.HPLC analysis demonstrated that the protein consisted of 38.96％ essential amino acids and 61.04％ non-essential amino acids.Electrophoresis showed that the protein was composed of four components with molecular weights of 61.94,27.10,17.62,and 13.34 kDa.The secondary structure consisted of 52.60％ a-helix,8.60％ β-sheet,15.60％ β-turn and 22.40％ random coil.The characteristic functional groups of the protein were confirmed by infrared spectroscopy.关键词
分蘖葱头/蛋白/正交试验/基础特性Key words
Allium cepa L.var.agrogatum Don/protein/orthogonal array design/characteristics分类
轻工纺织引用本文复制引用
刘婷婷,刘阳,张晶,宋云禹,李桂杰,张艳荣..分蘖葱头蛋白提取工艺优化及其基础特性[J].食品科学,2018,39(2):267-272,6.基金项目
吉林农业大学人才计划项目(20160509) （20160509）
