裸燕麦麸皮蛋白的提取工艺及理化性质研究

Study on Extraction of Oat Bran Protein and the Physicochemical Property of Oat Bran Protein

摘要:

采取裸燕麦麸皮为原料，优化了蛋白提取的工艺条件，并测定了蛋白质的等电点、黏度、热力学性质及原子力形貌观察。在裸燕麦麸皮的蛋白提取工艺中，以NaOH浓度、料液比、提取时间、提取次数、提取温度为单因素进行实验，并用考马斯亮蓝法对蛋白含量进行测定，根据单因素实验结果做正交实验，得蛋白质的最佳提取条件为0.15%的NaOH溶液，料液比1:8，50 ℃提取4次，每次提取20 min。该条件下，蛋白质的提取率为74.43%，所提取的蛋白质的等电点为4.8。特性黏度为10.22 g/mL，变性温度为61.49 ℃，原子力显微镜观察呈球状颗粒均匀分布，部分分子抱团聚集，高度为4 nm左右，最高处可达到19 nm。

Abstract:

The optimization of oat bran protein of the laboratory condition was investigated, and the isoelectric point was analyzed. coomassie blue staining was used as detection method of protein A serial orthogonal experiment was designed and best extraction process was as follows: concentration of NaOH 0.15%, solid-liquid ratio 1:8, extraction time 20 min, extraction times 4, and extraction temperature 50 ℃. The extraction was 74.43%, and the isoelectric point was discovered to be pI=4.8. The Intrinsic viscosity was 10.22 g/mL, and its denaturation temperature was found to be 61.49 ℃. AFM scanning atlas indicated that the protein were globular and of uniform size. The three-dimensional graphics showed that the height is about 19 nm.