真空渗透离心法提取燕麦抗冻蛋白工艺的研究

Study on the extraction process of oat antifreeze protein by vacuum infiltration centrifugation

摘要: 以蛋白质提取率和葡萄糖-6-磷酸脱氢酶活性作为主要指标,优化了真空渗透离心法提取燕麦质外体蛋白质的工艺,得到最佳提取工艺为:缓冲液:50mmol/LPBS;浸泡时间:60min;真空时间:60min;真空度:0.35MPa;离心转速:3000r/min;离心时间:25min。经优化的提取工艺所得到的燕麦质外体蛋白质经DSC检测,热滞活性为2.07℃,证明所得蛋白具有明显的热滞活性。

Abstract: The extraction process of oat antifreeze protein was investigated. The optimal extraction process was established as following:buffer:50mmol/L PBS, soaking time:60min, vacuum time:60min, vacuum degree:0. 35MPa, centrifugal speed:3000r/min, centrifugation time:25min. The results of DSC indicated the protein obtained had a significant thermal hysteresis activity with the THA of 2. 07℃.