热处理对大米蛋白质组分的影响  

Effect of heat treatment on the protein fractions of rice

作　　者：李和生[1] 王鸿飞[1] 徐霄睛[1] 

机构地区：[1]宁波大学食品科学与工程系,浙江宁波315211

出　　处：《粮油食品科技》2005年第4期21-22,共2页Science and Technology of Cereals,Oils and Foods

摘　　要：采用蛋白质组分系统分离分析,研究了不同处理温度和时间对大米蛋白质组分的影响。结果表明,热处理温度和时间对样品中的蛋白质组分均有不同程度的影响。清蛋白含量随着温度的升高和时间的延长,均逐渐下降。在100℃以下,球蛋白和对照相比差异不大,而碱溶蛋白有所升高。当温度升至200℃,二者均明显降低。The study dealt with the effect of different temperature and time on the protein fractions of rice by the fractionation of protein. The results showed that the temperature and time of the heat treatment had different effect on the protein fractions. Albumin decreased with increased temperature and time. At relatively low temperature（100℃）globulin had no significant change but glutelin increased. When the temperature higher（at 200℃）, both decreased.

关 键 词：大米 蛋白质组分 热处理 

分 类 号：S511.2[农业科学—作物学] TS201.2[轻工技术与工程—食品科学]