蛋白质组分分析方法比较研究

采用蛋白质连续累进提取法与组分快速提取法测定了21个小麦面粉样品的蛋白质组分，以比较两种蛋白质组分分析方法的特点。连续累进提取法将小麦蛋白质分离成清蛋白、球蛋白、醇溶蛋白和谷蛋白；快速提取法将小麦蛋白质分离成单体蛋白、可溶性谷蛋白和不溶性谷蛋白。结果表明：单体蛋白与清蛋白、球蛋白、醇溶蛋白含量及清蛋白、球蛋白、谷蛋白之和均无关系；可溶性谷蛋白含量与清蛋白、弱化度呈负相关，与醇溶蛋白、谷蛋白、沉淀值呈极显著或显著正相关；不溶性谷蛋白与醇溶蛋白、谷蛋白、沉淀值、稳定时间、评价值、弱化度呈极显著或显著相关。连续累进提取法适合于小麦品质常规检测，快速提取法适用于小麦早代材料品质检测。两种方法对于预测小麦的加工品质有着相同的重要作用，应根据样品量及检测精度进行选择。

Comparison of Two Methods for Wheat Protein Fractionation

Two wheat protein fractionation methods, the sequence -progression fractionation method and rapid fractionation method were practiced with 21 wheat flour samples for a comparison. The sequence - progression fractionation method separates wheat protein into albumin, gloublin, gliadin, and glutenin; the rapid extractionation procedure separates wheat protein into monomeric protein, soluble glutenin, and insoluble glutenin. The monomeric protein has no correlation with albumin, gluoblin, gliadin, and combination of albumin, gluoblin and gliadian. The soluble glutenin is negatively correlative to albumin content, and positively correlative with gliadian, glutenin, and sedimentation volume. The insoluble glutenin is highly or significantly correlative to gliadian, glutenin, sedimentation volume, stability time, volrimeter value, and soften degree. The sequence -progression fractionation method can be used in routine wheat quality testing; the rapid fractionation method has the advantage of small size, and is suitable for wheat breeding program. These two protein fractionation methods are both important for predicting wheat processing characters, and can be an option according to the sample size and measure precise requirement.