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过程工程学报 ›› 2016, Vol. 16 ›› Issue (3): 505-509.DOI: 10.12034/j.issn.1009-606X.215370

• 生化工程专栏 • 上一篇    下一篇

小麦胚芽蛋白的质谱识别及释放行为

王凯 孔英俊 康跻耀 高建萍 张泽玉 张贵锋 王明林   

  1. 山东农业大学食品科学与工程学院 中国科学院过程工程研究所生化工程国家重点实验室 中国科学院过程工程研究所生化工程国家重点实验室 山东农业大学食品科学与工程学院 河北省子丰生物科技有限公司 中国科学院过程工程研究所生化工程国家重点实验室 山东农业大学食品科学与工程学院
  • 收稿日期:2015-10-22 修回日期:2016-01-13 出版日期:2016-06-20 发布日期:2017-04-28
  • 通讯作者: 王凯

Identification and Release Behavior of Wheat Germ Protein with Mass Spectrometry

WANG Kai KONG Ying-jun KANG Ji-yao GAO Jian-ping ZHANG Ze-yu ZHANG Gui-feng WANG Ming-lin   

  1. College of Food Science and Engineering, Shandong Agricultural University Key Laboratory of Biochemical Engineering，Institute of Process Engineering，Chinese Academy of Sciences College of Food Science and Engineering, Shandong Agricultural University College of Food Science and Engineering, Shandong Agricultural University Hebei Zifeng Biotechnology Co., Ltd. State Key laboratory of Biochemical Engineering, Institute of Process Engineering, CAS College of Food Science and Engineering, Shandong Agricultural University
  • Received:2015-10-22 Revised:2016-01-13 Online:2016-06-20 Published:2017-04-28
  • Contact: WANG Kai

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被引次数

3

摘要： 用高效液相色谱对脱脂小麦胚芽提取液中的蛋白质进行分离，用质谱对分离出的蛋白质进行识别，比较了不同蛋白质在提取过程中的释放速率及释放量. 结果表明，低分子量蛋白质的释放速率快于高分子量蛋白质，动态提取过程中各蛋白组分的释放速率均高于静态提取，动态提取过程中保留时间为18.78 min的色谱峰中Chromosome 3B蛋白释放速率最快，提取2次蛋白释放率达90%.

关键词: 小麦胚芽, 蛋白质, 识别, 释放, 分离

Abstract: Release behavior of proteins from defatted wheat germ during extraction process was investigated. Proteins in wheat germ suspension were separated using high performance liquid chromatography (HPLC), and the separated proteins were identified using mass spectrometry (MS). Then, the relative release rate and release quantity of different proteins in wheat germ were compared during extraction process. The result indicated that the release rate was related to the molecular weight of the proteins. All proteins were released faster in the dynamic extraction than in the static extraction. The chromosome 3B protein with the retention time of 18.78 min during HPLC separation had the fastest release rate, and the release ratio reacheded to 90% after two extraction.

Key words: wheat germ, protein, identification, release behavior, separation

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