摘要
利用碱溶酸沉法从机械压榨和溶剂浸提法制油后产生胡麻饼粕中提取蛋白质,用双缩脲法测定这两种碱提液蛋白质等电点。溶剂浸提脱脂饼粕提取蛋白质pI=4.4,等电点非常稳定,沉淀蛋白质颜色很白;机榨脱油胡麻饼粕提取蛋白质pI=3.3,等电点降低,且不太稳定,可能是高温压榨致使蛋白质变性和蛋白质与胶质结合作用所致。此研究为进一步从胡麻饼粕中提取分离蛋白工艺研究及企业生产提供参考。
Flaxseed protein is extracted from two flaxseed cakes which have been deoiled by two methods-mechanical squeeze and solvent extraction by alkali-solution and acid-sedimentation. The pI of the protein is determined by biuret method. The pI of the protein extracted from the cake of solvent extraction is 4.4; The pI of the protein extracted from the cake of mechanical squeeze is 3.3, and the pI is decreased and not stable. It maybe due to the protein denaturation by squeeze in high temperature and the protein combined with gum. Some referrences for further researches in technology of extracting and isolating protein from flaxseed cake and produce of flaxseed protein isolate in enterprise were provided in this paper.
出处
《粮食与油脂》
2007年第8期25-26,共2页
Cereals & Oils
作者简介
施树（1978～），男，硕士研究生，研究方向：食品化学与营养学。
