作　　者： ; ; ; ; ; ; ;

机构地区： 肇庆学院生命科学学院

出　　处： 《广东农业科学》 2014年第24期28-32,F0002,共6页

摘　　要： 以4个不同产地的芡实（Euryale ferox Salisb.）为试验材料,对其种仁中主要营养成分如蛋白质、淀粉组分进行了分析测定。结果表明,芡实种仁蛋白质主要由清蛋白、球蛋白、醇溶蛋白和谷蛋白构成;不同产地芡实的总蛋白质含量无显著差异,但4种不同蛋白的含量存在显著差异,其中3号芡实的清蛋白和球蛋白含量最高、醇溶蛋白和谷蛋白含量最低,1号芡实的醇溶蛋白和谷蛋白含量最高、清蛋白和球蛋白含量最低。SDS-PAGE图谱分析表明,4种不同产地的芡实均在45.0-66.2 k D处均含有一条明显的蛋白谱带,而3号芡实在20-45 k D范围内含3条明显蛋白谱带,表明3号芡实含有更多类型的蛋白组分或同工酶成分。此外,不同产地芡实种仁的直链淀粉和支链淀粉含量比值差异显著,其中2号芡实的支链淀粉含量最高,3号芡实支链淀粉含量最低。 In this paper, the contents of kernel protein and starch in four Euryale ferox Salisb. from different regions were compared. The results showed that the proteins of E. ferox Salisb. were mainly composed of globulin, albumin, glutelin and prolamine. The difference of total protein content in these four E. ferox Salisbury was not significant, while the differences of different protein contents were significant. The results also showed that albumin and globulin were rich in No. 3 E. ferox Salisb. while prolamine and glutelin were poor in it, and prolamine and glutelin were rich in No. 1 E. ferox Salisb., while albumin and globulin were poor in it. In addition, SDS-PAGE analysis showed that a distinct protein band was contained in these four E. ferox Salisb., and there were three distinct bands in No.3 E. ferox Salisb., indicating that there were more types of protein ingredients or isoenzyme subunits in No.3 E. ferox Salisb.. Moreover, the ratio of amylose to amylopectin was different in these four E. ferox Salisb. The amylopectin content percent was the highest in No.2 E. ferox Salisb., while it was the lowest in No.3 E. ferox Salisb.

关 键 词： 芡实 蛋白质 淀粉 聚丙烯酰胺凝胶电泳

领　　域： [农业科学] [农业科学]