摘要
分别采用干热法和微波加热法对米糠进行稳定化处理,然后利用超声辅助碱法提取米糠蛋白,并对蛋白质功能特性进行分析。结果表明:超声辅助碱法能够有效提高米糠蛋白质的提取率,最高蛋白提取率达到57.89%,而经过微波加热处理的米糠得到的蛋白质纯度最高,为73.49%。经稳定化处理后,米糠蛋白的泡沫稳定性、吸水能力和氮溶解度都有一定程度降低。超声处理能够提高米糠蛋白的吸油能力和起泡性,但使吸水能力、泡沫稳定性和氮溶解度有不同程度的降低。此外,稳定化和超声处理均可提高蛋白质的总巯基和二硫键含量。
The rice bran was stabilized by dry heat method and microwave heating method respectively,then rice bran protein was extracted by ultrasonic assisted alkali method,and the functional properties of protein were analyzed.The results showed that ultrasonic assisted alkali method could effectively improve the extraction rate of rice bran protein,and the highest protein extraction rate was 57.89 %.The protein purity of rice bran treated by microwave was the highest,which was 73.49 %.After stabilization,the foam stability,water absorption capacity and nitrogen solubility of rice bran protein decreased to some extent.Ultrasonic treatment could improve the oil absorption ability and foaming ability of rice bran protein,but reduce the water absorption ability,foam stability and nitrogen solubility in varying degrees.In addition,both stabilization and ultrasonic treatment could increase the total sulfhydryl and disulfide bond content of protein.
作者
刘家希
王钰琦
曾怡欣
孙丽慧
LIU Jia-xi;WANG Yu-qi;ZENG Yi-xin;SUN Li-hui(School of Ocean Science and Technology,Dalian University of Technology,Panjin 124221,Liaoning,China)
出处
《粮食与油脂》
北大核心
2022年第11期40-43,47,共5页
Cereals & Oils
基金
辽宁省大学生创新创业项目(No.2020101419802011566)
辽宁省自然科学基金面上项目(No.2019-MS-044)。
关键词
米糠蛋白
超声波辅助碱法
稳定化处理
功能特性
rice bran protein
ultrasonic assisted alkali method
stabilization treatment
functional property
