不同储藏条件对大豆、稻谷蛋白中巯基和二硫键的影响研究  

Study on the Effect of Different Storage Conditions on-SH and-S-S-from Soybean and Rice Protein

作　　者：张来林[1] 黄文浩 肖建文 黄楠[1] 周杰生 金文 

机构地区：[1]河南工业大学粮油食品学院,郑州450052 [2]深圳市粮食集团储备分公司,广东深圳518112 [3]中央储备粮潢川直属库,河南潢川465150 [4]深圳市海川实业股份有限公司,广东深圳518040

出　　处：《粮食加工》2012年第3期67-70,共4页Grain Processing

摘　　要：采用Ellman’s试剂比色法,研究不同温度充氮气调环境下大豆、稻谷蛋白中巯基和二硫键含量变化,与常规储藏下的二者含量作对照进行比较。研究结果表明,大豆和稻谷蛋白中巯基和二硫键的变化呈现出相同的趋势,巯基含量随着储藏时间的延长而降低,二硫键含量随着储藏时间延长而上升;气调组变化幅度小,对照组变化幅度大;相同组中,温度高的变化幅度大,温度低的变化幅度小。与常规储藏相比,充氮气调储藏能较好地保持粮食蛋白质的原有性质。In comparison with change of sulfhydryl and disulfide bond contents of soybean and paddy which were determined according to the methods of colorimetry with the Ellman's reagent in conventional storage,the change of them with time at different storage temperature under controlled atmosphere storage with N2 was studied.The test shows that: the change of two contents of soybean and rice showed the same trend.The content of sulfhydryl increased while the content of disulfide bond reduced with the storage time.The controlled atmosphere group changed less remarkable than the contrast group.At the same group,the higher the temperature,the greater the change.Compared with the conventional storage,controlled atmosphere storage with N2 could keep the original quality of the grain protein well.

关 键 词：充氮气调 蛋白质 巯基 二硫键 大豆 稻谷 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]