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題名 | The Effect of Solvent on the Extractability and the Molecular Size Distribution of the Proteins from Wheat Flour=溶劑對麵粉中蛋白質之萃取率與分子大小分布之影響 |
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作者 | 張基郁; 熊保榮; 張景煇; Chang, Chi-yue; Shyong, Pao-rong; Chang, Ching-hui; |
期刊 | Proceedings of the National Science Council : Part B, Life Science |
出版日期 | 19970100 |
卷期 | 21:1 1997.01[民86.01] |
頁次 | 頁26-30 |
分類號 | 473.2 |
語文 | eng |
關鍵詞 | 溶劑; 麵粉; 蛋白質; Wheat flour; Protein; Extraction; Molecular size distribution; |
英文摘要 | 以 3.85% 乳酸鋁緩衝溶液 (pH3.1)、0.1M 乙酸 /3M 尿素 /0.01M cetyltrimethylammonium bromide 混合液、 0.1M 檸檬酸鈉 /3M 尿素 / 0.01 M cetyltrimethylammonium bromide 混合液、 含 0.5% sodium dodecyl sulfate (SDS) 之 0.05M 磷酸鹽緩衝溶液 (pH6.9) 為溶劑分別萃取麵粉中之蛋白質, 萃取進行中並施以超音 波振盪。結果發現以含 0.5% SDS 之 0.05 M 磷酸鹽緩衝溶液之萃取率最高,同時也含有最 大比例之高分子量蛋白質。 當磷酸鹽緩衝溶液中之 SDS 濃度由 0.5% 提高至 4.0% 時,蛋 白質萃取率並無顯著的不同,但膠濾層析圖中之中度分子量的蛋白質比例則有增高的趨勢。 此點顯示,萃取所得蛋白質分子之大小,會受 SDS 濃度變化的影響,此可能由 SDS 可打斷 蛋白質分子間的氫鍵與疏水性交互作用所致。 extract with phosphate buffer containing SDS had the largest amount of high-MW molecules. As the SDS concentration in phosphate buffer increased from 0.5 to 4.0%, the extractabilities were not significantly different, but the peak area percentage of the medium-MW proteins in the gel filtration chromatograms increased. This revealed that, during extraction, the molecular size distribution of the extracted protein was affected by the concentration of SDS due to its ability to disrupt the hydrogen bond and hydrophobic interaction between protein molecules. |
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