作　　者： ; ; ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《中国粮油学报》 2012年第5期44-49,共6页

摘　　要： 研究了喷射蒸煮(HTC)处理对天然米糠蛋白(RBP)与热稳定米糠蛋白(HRBP)提取的影响,并对蛋白的粒度、亚基组成、接枝度、功能性及体外消化性能进行表征。研究表明:HTC处理能显著提高RBP与HRBP的得率(分别从44.9%与14.8%增加到52.2%与44.5%),但对蛋白的纯度没有显著影响。HTC处理后RBP与HRBP的粒度分别从73.6 nm与149.1 nm降低到46.8 nm与96.6 nm,同时生成接枝度28.0%与9.4%的糖基化产物。SDS-PAGE电泳图谱表明,处理后的米糠蛋白生成高分子质量的蛋白聚集体与糖基化产物。HTC处理更有利于HRBP功能性与消化性的提高,且HRBP具有RBP类似的溶解度曲线、起泡能力、泡沫稳定性与良好的乳化能力与消化能力,尽管该处理降低了天然米糠蛋白的消化性。 Protein concentrates were prepared from un-stabilized and heat-stabilized rice bran by Hydrothermal Teatment Cooking（HTC）,and the size,subunit molecular weight distribution,functional property and in vitro digestibility of rice bran protein were also evaluated.HTC evidently improved the protein extraction yield（increased from 44.9% and 14.8% to 52.2% and 44.5%,respectively）,but had no significant effect on the protein purity（P0.05）.The size of protein from un-stabilized and heat-stabilized rice bran decreased from 73.6 nm and 149.1 nm to 46.8 nm and 96.6 nm,respectively.SDS-PAGE electrophoresis indicated that HTC resulted in the appearance of high molecular soluble protein aggregates and glycosylation products.The protein from heat-stabilized rice bran by HTC exhibited similar protein solubility,foam capacity and stability,and excellent emulsifying property to the protein from un-stabilized rice bran.Heat-stabilized rice bran protein showed high in vitro digestibility after HTC treatment,but un-stabilized rice bran protein showed lower digestibility than untreated protein.

关 键 词： 热稳定化米糠 天然米糠 米糠蛋白 喷射蒸煮 起泡特性 乳化特性 体外消化

领　　域： [轻工技术与工程] [轻工技术与工程]