文档介绍：姬松茸的功效和禁忌 姬松茸蛋白制备及分析研究
摘要以姬松茸子实体为原料，对姬松茸蛋白的制备工艺进行研究。用碱提酸沉法和酶法，采取4原因3水平L9正交试验确定最好提取方法和提取工艺；用SDS-PAGE测定蛋白质亚基分子质量分布。结果表明，碱提酸沉法提取的最好条件为：提取温度30 ℃，pH值，料液比1∶20，时间 h，提取率达%；酶法提取蛋白质的最好条件为：提取温度40 ℃，1%的酶液 mL，料液比1∶20，时间 h，提取率达%。酶法优于碱提酸沉法。姬松茸蛋白质等电点为，关键蛋白质亚基的分子量为 kD。
关键词姬松茸；蛋白质；制备；碱提酸沉法；酶法
中图分类号文件标识码A文章编号 1007-573903-0349-02
StudyonPreperationandAnalysisofAgaricusblazeiMurillProtein
WANG Zhen 1CHANG Ding-ran 2CHANG Ming-chang 1SUN Chun-you 1ZHANG Qiong-yu 1FENG Cui-ping 1 *
AbstractAgaricus blazei Murill was chosen as the raw material，protein preparation process was studied. Alkali extraction & acid precipitation and enzyme digestion were used for Agaricus blazei proteins extraction，the optimal extraction processing was determined by 4 factors and 3 levels orthogonal test. The subunit molecular weight distribution of extracted protein was analyzed by SDS-PAGE. The results showed that the optimal extraction condition of alkaline extraction & acid precipitation is at 30 ℃，pH valne ，solid-liquid ratio 1∶20，for hours. The extraction rate reached %. The optimal extraction condition of enzyme digestion is 40 ℃， mL enzyme of 1%，solid-liquid ratio 1∶20，for hours. The extraction rate reached %. The isoelectric point of Agaricus blazei is ，and the molecular weight of major protein subunit is kD.
Key wordsAgaricus blazei；protein；preperation；alkaline extraction & acid preci