Extraction Of Protein From Bamboo Bean With Reverse Micelles Method

Bamboo bean is the annual herb legume plants and always used as food, green manure and feed. Every year, as much as millions of tons Bamboo bean could be exploited and used. Furthermore, as contained a variety of proteins, Bamboo bean have high nutritional value. At present, the method of extracted Bamboo bean proteins was major by the alkali dissolving and acid precipitation approach, however, this approach was not only always leading to protein denaturation, and also often caused environmental pollution. Different from this method, our study was adopt the approach of reversed micelle technology with the property of safe, user-friendly and could obtain high purity proteins. This article was provide the theoretical foundation for the application of Bamboo beam protein in industry by analysis the function and second level structure. As well as, it was also realized the role of added value to the by-product of Bamboo beam. The main conclusions of my study were follows:1. This paper was used Bamboo beam as material collected in the northeast of China. In our results, the main content of water, ash, protein, fat and starch in Bamboo beam were 11.9%, 3.67%, 18.7%, 0.64%, and 60.73%, respectively. In view of amino acids, 14 fatty acids(9 saturated fatty acid and 5 unsaturated fatty acids) were founded in Bamboo beam and linoleic acid and palmitic acid shown highest contents. In addition, the potassium, calcium and magnesium of Bamboo beam was significant higher than other beans.2. The optimum extraction conditions of Bamboo beam was achieved by the single factor test and response surface analysis. And the forward extraction parameters were follows: AOT(0.08 mol/L), KCl solution(0.1 mol/L, pH 8.0), extraction time(60 min), bean powder(0.500 g), W0(25) and temperature(49 ℃), under this best condition, the protein extraction rate was 86.19%. Moreover, the optimum condition of after extraction of Bamboo beam proteins: KCl(0.58 mol / L, pH 9.5), added amount of KCl(1.0 mL), the after extraction rate of Bamboo beam’s protein was 77.53%, at this time, the protein obtaining rate of bamboo beam extract by reverse micelles method was 66.82%.3. The denaturation temperature of Bamboo bean proteins assessed was 54.5 ℃ adopted the method of DSC, and the denaturation enthalpy was 3.52 J/g. By single factor analysis, the separated Bamboo bean protein shave lowest solubility under the condition of pH 4, however, the solubility achieved the highest value at pH 12. In addition, the surface hydrophobicity(98.53%), water-absorption property(3.53), oil-absorption property(1.35), foaming property(70.03%) and emulsibility property(1.344) of bamboo beam proteins were detected in our study, and the emulsibility stability was excellent.4. The protein folding of Bamboo bean were 33.14% and 35.19% respectively by the means of Fourier transform infrared spectroscopy(FT-IR) and circular dichroism(CD) spectrum, which contains a lot of random curly structure(30.25% and 31.84%), followed,with a small amount of corner(18.52% to 20.14%) and helical structure(13.675 to 14.86%). Furthermore, the result of Laser micro Raman spectroscopy shown that the absorption peaks of Bamboo bean protein were alpha helix, beta, folding and random coil in the amide I region, and the structure of alpha helix and beta folding were exist in the amide III.