【摘要】 研究甜荞不同蛋白组分的物化特性。采用分步提取法分离收集甜荞清蛋白、球蛋白、醇溶蛋白和谷蛋白。结果表明:甜荞清蛋白、球蛋白、醇溶蛋白和谷蛋白的含量分别占总蛋白的21.91%、19.36%、2.26%和19.95%,等电点分别为pH4.40、5.00、4.80和4.60,变性温度分别为79.39℃、70.36℃、80.04℃和83.09℃,前三种蛋白白色略偏黄,而谷蛋白偏红色。甜荞清蛋白、球蛋白和谷蛋白的必需氨基酸含量丰富。甜荞清蛋白含铁量高,醇溶蛋白含锌量高,球蛋白含镁量高,而铅、锡、砷在各蛋白质组分中的含量均很低。更多还原

【Abstract】 The physical/chemical properties of the protein fractions in buckwheat(F.esculentum Moench)were studied.The albumin,globulin,prolamin,and glutelin of the protein were obtained by the multiple-step extraction method.Results show that the contents of these protein fractions are albumin 21.91%,globulin 19.36%,prolamin 2.26%,and glutelin 19.95%;the isoelectric points of these protein fractions are pH 4.40,5.00,4.80,and 4.60,re- spectively;and the denaturation temperatures are 79.39℃,70.36℃,80.04℃,and 83.09℃,respectively.The color of the albumin,globulin and prolamin is white with somewhat yellow,and the glutelin is somewhat red.The essential amino acids in the albumin,globulin and glutelin of buckwheat are abundant.The buckwheat has high content of Fe in al- bumin,high content of Zn in prolamin,high content of Mg in globulin,while very low contents of Pb,Sn and As in each protein fraction.更多还原