- 作者: 張基郁; 熊保榮; 張景蜀
- 作者服務機構: 大葉工學院食品程系
- 中文摘要: 以3.85%乳酸鋁緩衝溶液(pH3.1)、0.1M乙酸/3 M尿素/0.01 M cetyltrimethylammonium bromide混合液、0.1 M 檸檬酸鈉/3 M尿素/0.01 M cetyltrimethylammonium bromide混合液、含0.5% sodium dodecyl sulfate (SDS)之0.05 M 磷酸鹽緩衝溶液(pH6.9)為溶劑分別萃取麵粉中之蛋白質,萃取進行中並施以超音波振盪。結果發現以含0.5% SDS之0.05M磷酸靈緩衝溶液之萃取率最高,同時也含有最大比例之高分子量蛋白質。當磷酸鹽緩衝溶液中之SDS濃度由0.5%提高至4.0%時,蛋白質萃取率並無顯著的不同,但膠瀘層析圖中之中度分子量的蛋白質比例則有增高的趨勢。此點顯示,萃取所得蛋白質分子之大小,會受SDS濃度變化的影響,此可能由於SDS可打斷蛋白質分子間的氫鍵與疏水性交互作用所致。
- 英文摘要: Different solvents, including 3.85% aluminium lactate buffer (pH 3.1), 0.1 M acetic acid/3 M urea/0.01 M cetyltrimethylammonium bromide, 0.1 M sodium citrate/3 M urea/0.01 M cetyltrimethylammoniumbromide, and phosphate buffer (0.05 M, pH 6.9) containing 0.5% sodium dodecyl sulfate (SDS), were usedfor the extraction of wheat flour proteins. During extraction, sonication with an ultrasonic probe was appliedfor each solvent. The extractability and the molecular size distribution of the extracted proteins with differentsolvents were compared. Among these solvents, phosphate buffer containing SDS had the highest extract-ability, and the extract with phosphate buffer containing SDS had the largest amount of high-MW molecules.As the SDS concentration in phosphate buffer increased from 0.5 to 4.0%, the extractabilities were notsignificantly different, but the peak area percentage of the medium-MW proteins in the gel filtration chro-matograms increased. This revealed that, during extraction, the molecular size distribution of the extractedprotein was affected by the concentration of SDS due to its ability to disrupt the hydrogen bond and hydro-phobic interaction between protein molecules.
- 中文關鍵字: wheat flour; protein ; extraction; molecular size distribution.
- 英文關鍵字: --