| 影响南瓜种子蛋白溶出率几种因素的初步探讨 |
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| 引用本文： | 庄东红,黄秀丽,胡忠,林奕韩,吴奕瑞.影响南瓜种子蛋白溶出率几种因素的初步探讨[J].汕头大学学报(自然科学版),2004,19(4):28-32. |
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| 作者姓名： | 庄东红 黄秀丽 胡忠 林奕韩 吴奕瑞 |
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| 作者单位： | 汕头大学生物系,汕头,515063 |
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| 摘 要： | 探讨了料液比、pH值、温度、时间以及介质等因素对南瓜种子蛋白质溶出率的影响 .结果表明 :蛋白质的溶出率受pH值、介质的影响较大 ,其次为料液比、浸提温度和浸提时间 .初步确定南瓜种子蛋白质提取的较佳条件为 :料液比 1∶1 0 0 ,pH值 1 2 0的碱性条件下 ,37℃浸提 1 0h .
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| 关 键 词： | 南瓜 种子蛋白 蛋白质溶出率 料液比 浸提温度 浸提时间 |
| 文章编号： | 1001-4217(2004)04-0028-05 |
| 修稿时间： | 2004年9月2日 |
Studies on Several Factors Effecting the Extraction of Proteins from Pumpkin Seeds |
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| ZHUANG Dong-hong,HUANG Xiu-li,HU Zhong,LIN Yi-han,WU Yi-rui.Studies on Several Factors Effecting the Extraction of Proteins from Pumpkin Seeds[J].Journal of Shantou University(Natural Science Edition),2004,19(4):28-32. |
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| Authors: | ZHUANG Dong-hong HUANG Xiu-li HU Zhong LIN Yi-han WU Yi-rui |
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| Abstract: | Several factors effecting the extraction of protein from pumpkin seeds are studied: the ratio of extracting medium, pH value, extracting temperature, extracting time, different extracting medium. The results showed: the pH value and the extracting medium greatly influenced the solubility; and the ratio of extracting medium, extracting temperature and extracting time also effected the solubility, but not as greatly as the former extracting factors did.Based on the primary results, extracting 1.0h at 37℃, a 100∶1 ratio of water to seeds and pH12.0 may be the best method for the extraction of protein from pumpkin seeds. |
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| Keywords: | seed proteins extraction efficiency of proteins ratio of extracting medium pH value extracting temperature extracting time extracting medium |
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