Extraction technique of wheat germ albumin and determination of molecular weight

doi:10.13386/j.issn1002-0306.2013.03.029

Extraction technique of wheat germ albumin and determination of molecular weight[J]. Science and Technology of Food Industry, 2013, (03): 247-249. DOI: 10.13386/j.issn1002-0306.2013.03.029

Citation:

Extraction technique of wheat germ albumin and determination of molecular weight[J]. Science and Technology of Food Industry, 2013, (03): 247-249. DOI: 10.13386/j.issn1002-0306.2013.03.029

Citation:

Extraction technique of wheat germ albumin and determination of molecular weight[J]. Science and Technology of Food Industry, 2013, (03): 247-249. DOI: 10.13386/j.issn1002-0306.2013.03.029

Extraction technique of wheat germ albumin and determination of molecular weight

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Wheat germ albumin is a nice protein. To develop wheat germ deeply, single-factor experiment and orthogonal experiment were used to study the extraction technique.The optimal extraction condition was mesh number 0.125mm, temperature 30℃, time 30min, solid-liquid ratio 1 ︰ 11 ( g /mL) .Under this condition, the ratio of extracted wheat germ albumin in wheat germ protein was 29.2%.SDS-PAGE electrophoresis of albumin contained seven bands. Molecular weights were 10.47, 14.45, 20.89, 26.92, 38.02, 52.48, 85.11ku. By this way, wheat germ albumin was extracted sufficiently.

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Extraction technique of wheat germ albumin and determination of molecular weight

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