摘要
采用超声波辅助双酶法与碱法提取米糠蛋白,分别测定米糠蛋白的功能特性,并对米糠蛋白进行十二烷基硫酸钠-聚丙烯酰胺电泳分析(SDS-PAGE)、氨基酸分析和热变性分析。结果表明:利用超声波辅助双酶法提取的米糠蛋白其功能特性较碱法提取的米糠蛋白有所改善。碱法提取的米糠蛋白分子质量分布大概在65.46、46.77、33.42、23.66、13.09、8.07 ku和2 ku,超声波辅助双酶法提取的米糠蛋白的分子质量分布主要集中在2 ku。从超声波辅助双酶法提取的米糠蛋白和碱法提取的米糠蛋白中均分离出17种氨基酸,两者氨基酸组成一致,主要氨基酸均为谷氨酸、天门冬氨酸和精氨酸,但各氨基酸含量有一定的差别。经差式扫描量热法测得超声波辅助双酶法提取的米糠蛋白热变性温度为75.83℃,碱法提取的米糠蛋白热变性温度为76.75℃。
The ultrasonic-assisted dual-enzymatic and alkaline extractions of rice bran protein were conducted and the functional properties of rice bran protein were measured. They were also studied with the SDS-PAGE electrophoresis, the amino acid analysis and the DSC analysis. The results showed that the functional properties of the rice bran protein extrated by ultrasonic-assisted dual-enzyme improved compared to those of alkaline extraction. The molecular mass of rice bran protein extracted by alkali distributed probably in 65.46, 46.77, 33.42, 23.66, 13.09, 8.07 ku and 2 ku, while the counterpart of the ultrasonic-assisted dual-enzymatic extraction had distribution mainly in 2 ku. The rice bran proteins of ultrasonic-assisted dual-enzymatic and alkaline extraction were of the same amino acid composition with 17 kinds of amino acids, and the main amino acids were glutamate, aspartate and arginine. But the content of the amino acids of the above rice bran proteins were different. The denaturation temperature of the rice bran protein extracted by ultrasonic-assisted dual-enzyme was 75.83 ℃ and that by alkali was 76.75 ℃ through differential scanning calorimetry.
出处
《食品科技》
CAS
北大核心
2014年第11期256-261,共6页
Food Science and Technology
基金
吉林省重大科技攻关专项(20130204046NY)
