大米浓缩蛋白脱酰胺研究(II) 酸法脱酰胺改性对大米蛋白功能特性及营养性质的影响  

Acidic Deamination Study on Functional and Nutritional Properties of Rice Protein

作　　者：易翠平[1] 姚惠源[1] 

机构地区：[1]江南大学食品学院,江苏无锡214036

出　　处：《食品科学》2005年第3期79-83,共5页Food Science

摘　　要：测定了酸法脱酰胺改性不同脱酰胺度大米蛋白的溶解性、乳化性、起泡性、持水性、持油性等5项功能性质及氨基酸组成、体外消化率等两项营养性质。结果表明改性大米蛋白的功能性质均有不同程度的提高,在脱酰胺度从0～63.5%的范围内,蛋白在pH7.0的溶解度呈线性增加至99.4%,脱酰胺度超过63.5%,溶解度略有下降。脱酰胺度在25.1%～33.4%范围,大米蛋白的乳化性能最好;59.5%的脱酰胺度起泡性比较理想。此外,改性蛋白与未改性蛋白比较,持水性提高1.55～1.78倍,持油性提高3.28～3.64倍。从氨基酸组成、蛋白含量及蛋白质的消化率来看,脱酰胺改性可以提高大米蛋白的营养价值。five functional and two nutritional properties of rice protein at various deamidation levels were assayed including solubility, emulsifying capacity and stability, foamability and foam stability, water bonding capacity, fat bonding capacity and the amino acids composites with in vitro digestion. The results showed that in the deamidation range of 0～63.5%, the solubility at pH7.0 of modified protein linearly increased to 99.4% but if the deamidation range, exceeded 63.5%, the solubility decrease a little. The modified proteins have had the optihum emulsifying capacity and stability within the 25.1%～33.4% deamidation levels, while in the 59.5% deamidation levels the foamability and foam stability were better. In addition, the water bonding capacity and fat bonding capacity of deamidational rice protein could respectively improve 1.55～1.78 times and 3.28～3.64 times. Deamidational modification was beneficial to the nutrition of rice protein for its amino acids content and digestion avelocity being improved.

关 键 词：大米蛋白 酸法脱酰胺 功能性质 营养性质 

分 类 号：TS201.1[轻工技术与工程—食品科学]