| 7S和11S大豆球蛋白的分离研究 |
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| 引用本文： | 王孝英,张雪旺,刘汉灵. 7S和11S大豆球蛋白的分离研究[J]. 中国食品添加剂, 2006, 0(3): 74-77,43 |
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| 作者姓名： | 王孝英 张雪旺 刘汉灵 |
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| 作者单位： | 广西大学化学化工学院,南宁,530004 |
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| 摘 要： | 本研究选择低温脱脂大豆粕为原料,提出并采用碱提酸沉膜分离法来分离7S和11S大豆球蛋白,通过SDS-PAGE电泳鉴定分离纯度,并与传统的几种方法比较分离效果.结果表明,碱提酸沉膜分离法的分离效果明显优于传统的方法,所得的7S和11S大豆球蛋白的纯度可以分别达到75.5%和84.7%.
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| 关 键 词： | 大豆球蛋白 膜分离 |
| 文章编号： | 1006-2513（2006）03-0074-04 |
| 收稿时间： | 2005-11-10 |
| 修稿时间： | 2005-11-10 |
Studies on the separation of 7S and 11S globulin in soybean protein |
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| WANG Xiao-ying,ZHANG Xue-wang,LIU Han-ling. Studies on the separation of 7S and 11S globulin in soybean protein[J]. China Food Additives, 2006, 0(3): 74-77,43 |
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| Authors: | WANG Xiao-ying ZHANG Xue-wang LIU Han-ling |
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| Affiliation: | Chemistry and Chemical Engineering College, Guangxi University, Nanning 530004 |
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| Abstract: | This paper studied on the separation of 7S and 11S globulin from the defatted soy flake by a new method, which used the alkaline extraction, acidic precipitation and membrane technology. The purity of separation were determined and compared with some traditional methods by SDS-PAGE gradient electrophoresis. Results showed that the new method is better than traditional methods and the purity of 7S and 11S is 75.5% and84. 7% respectively. |
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| Keywords: | 7S 11S |
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