米渣谷蛋白的纯化及功能性质研究  

Purification and functional properties of rice dregs glutelin

作　　者：史苏华[1] 邓波[1] 熊华[1] 杜研学[1] 白春清[1] 赵丽萍[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品工业科技》2011年第9期90-93,共4页Science and Technology of Food Industry

基　　金：国家发改委项目(发改投资[2009]2825号);南昌大学食品科学与技术国家重点实验室目标导向项目(SKLF-MB-200809);南昌大学食品科学与技术国家重点实验室自由探索课题(SKLF-TS-200818)

摘　　要：按照Osborne蛋白分级提取渣蛋白,分别得到了清蛋白、球蛋白、醇溶蛋白和谷蛋白,然后采用α-淀粉酶对谷蛋白进行纯化,提纯的谷蛋白纯度可达到90%以上,进而研究食品体系中pH、盐离子和多糖等因素对米渣谷蛋白溶解性、乳化性和乳化稳定性的影响。pH在远离等电点时,有利于谷蛋白的溶解,并提高了乳化性和乳化稳定性;在0.5%NaCl溶液中,谷蛋白的溶解性和乳化性最大,而NaCl浓度为1.0%时,乳化稳定性最低;卡拉胶的添加能显著提高谷蛋白的溶解性、乳化性和乳化稳定性,但过量的卡拉胶会破坏谷蛋白的乳化稳定性。Protein of the rice dregs was fractionated into albumin,globulin,prolamin,and glutelin according to Osborne method.The glutelin was then purified by α-amylase,and protein content could reach more than 90%.The functional properties of glutelin were investigated under the variable ranges of pH value,NaCl and carrageenan concentrations.The results suggested that purified glutelin exhibited better solubility,emulsifying and emulsion stabilities when the pH was away from the isoelectric point.The solubility and emulsifying abilities of glutelin increased with the increasing concentration of NaCl（from 0 to 0.5%）.As the NaCl amount increased to 1.0%,glutelin possessed the mininum emulsion stability.Additionally,carrageenan could significantly improve the emulsion stability of the glutelin,while the excess carrageenan would decrease emulsion stability of glutelin.

关 键 词：米渣 谷蛋白 Α-淀粉酶 溶解性 乳化性 乳化稳定性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]