摘要
以蒙杞1号和宁杞1号的枸杞为材料,采用硫酸铵分级沉淀法来提取枸杞中的蛋白质,研究硫酸铵浓度、p H对枸杞中蛋白质提取量的影响,以及不同品种枸杞中蛋白质含量的差异。实验的结果表明,在p H分别是6、7、8的条件下,不管(NH4)2SO4浓度如何变化,在p H=8的时候提取量都可以达到最大;在(NH4)2SO4浓度从20%到100%变化时,任何p H下蛋白质的最佳提取盐浓度都是40%,宁杞1号的蛋白质含量稍高于蒙杞1号的蛋白质含量。
The protein of Ningqi No.1 and Mengqi No.1 in Lycium barbarum L.were extracted by ammo- nium sulfate fractional salting-out.The effect of pH and concentration of ammonium sulfate on protein extraction in Chinese wolfberry and the difference of protein content in different varieties were studied.The results showed that the extraction amount can reach the maximum at pH=8,no matter how the concentration of (NH4)2SO4 changes,under the conditions of pH of 6,7 and 8 respectively,When the concentration of (NH4)2SO4 changes from 20% to 100%,the optimal extraction salt concentration of any protein at pH was 40%.The protein content of Ningqi No.1was slightly higher than that of Mengqi No.1.
作者
杨超
马孝龙
曹文斌
何梦飞
赵兴芬
王翠玲
YANG Chao;MA Xiao-long;CAO Wen-bin;HE Meng-fei;ZHAO Xing-feng;WANG Cui-ling(The College of Life Science and Technology of Gansu Agriculture University,Lanzhou Gansu 730070,China)
出处
《青海农林科技》
2018年第4期19-22,共4页
Science and Technology of Qinghai Agriculture and Forestry
基金
甘肃农业大学学生科研训练计划(SRTP)
关键词
枸杞
蛋白质含量
盐析
测定
Lycium barbarum L
Protein content
Salting-out
Determination
