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2016 , Vol. 16 >Issue 3: 505 - 509

DOI: https://doi.org/10.12034/j.issn.1009-606X.215370

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
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  • 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 date: 2015-10-22

  Revised date: 2016-01-13

  Online published: 2017-04-28

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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

Cite this article

WANG Kai KONG Ying-jun KANG Ji-yao GAO Jian-ping ZHANG Ze-yu ZHANG Gui-feng WANG Ming-lin . Identification and Release Behavior of Wheat Germ Protein with Mass Spectrometry[J]. The Chinese Journal of Process Engineering, 2016 , 16(3) : 505 -509 . DOI: 10.12034/j.issn.1009-606X.215370

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