| 不同花生品种籽仁发育过程中蛋白质组分分析 |
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| 引用本文： | 戴良香,张岱,闫彩霞,陈静,张智猛.不同花生品种籽仁发育过程中蛋白质组分分析[J].中国粮油学报,2011,26(4):42-46,80. |
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| 作者姓名： | 戴良香 张岱 闫彩霞 陈静 张智猛 |
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| 作者单位： | 1. 山东省花生研究所,青岛,266100
2. 河北农业大学食品工程学院,保定,071001 |
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| 基金项目： | 国家科技支撑计划，青岛市科技支撑项目，山东省农科院创新基金 |
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| 摘 要： | 采用蛋白质组分的连续累进提取法提取4个花生品种籽仁的清蛋白、球蛋白、醇溶蛋白和谷蛋白。利用聚丙烯酰胺凝胶电泳(SDS-PAGE)技术,对各蛋白组分的亚基组成进行分析。结果表明,花生籽仁发育过程中,清蛋白始终占绝对优势,占花生蛋白质总量的70%以上,最高达95%;球蛋白含量较低,仅占花生蛋白质总量的3%~5%,谷蛋白含量最低,其不足3%,醇溶蛋白痕量;在4种组分中,品种之间球蛋白含量差异最大。SDS-PAGE图谱显示,染色后清蛋白、球蛋白条带清晰可见,谷蛋白条带较为模糊,清蛋白含量高,清蛋白和球蛋白成分较丰富。花生蛋白亚基分子质量在14.4~97.4 ku之间,清蛋白有10~12个亚基,球蛋白有9~10个亚基。采用连续累进提取法可将花生蛋白组分分离,利用SDS-PAGE方法可以得到花生籽仁清蛋白、球蛋白的清晰条带且多态性高,而谷蛋白条带模糊。
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| 关 键 词： | 花生 蛋白质组分 聚丙烯酰胺凝胶电泳技术 |
Peanut Protein Fractions during Seed Development for Different Varieties |
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| Dai Liangxiang,Zhang Dai,Yan Caixia,Chen Jing,Zhang Zhimeng.Peanut Protein Fractions during Seed Development for Different Varieties[J].Journal of the Chinese Cereals and Oils Association,2011,26(4):42-46,80. |
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| Authors: | Dai Liangxiang Zhang Dai Yan Caixia Chen Jing Zhang Zhimeng |
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| Affiliation: | Dai Liangxiang1 Zhang Dai2 Yan Caixia1 Chen Jing1 Zhang Zhimeng1(Peanut Research Institute of Shandong Province1,Qingdao 266100)(College of Food Science & Technology,Agricultural University of Hebei2,Baoding 071001) |
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| Abstract: | The albumin,globulin,gliadin,and glutenin in seeds of four peanut varieties were extracted with the sequence-progression method.The subunit constitutions of all protein fractions were analyzed by SDS-PAGE.Results:Albumin occupies dominance during the development of peanut seeds,accounting for above 70%,even up to 95%,of the total protein content.Globulin content is much lower,accounting for 3%~5% of total protein content.Gliadin content is below 3%,and glutenin is trace.Albumin content varies significantly ... |
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| Keywords: | peanut protein fractions SDS-PAGE |
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