玉米胚芽碱溶性蛋白提取条件及其胶凝性研究  

Study on the extraction and gel properties of alkali soluble protein in corn germ

作　　者：严棣[1] 刘海飞[1] 肖志刚[1] 郑广钊[1] 郭艳莉[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030

出　　处：《东北农业大学学报》2012年第8期6-11,共6页Journal of Northeast Agricultural University

基　　金：黑龙江省教育厅重点科研项目(12511z006)

摘　　要：选取NaOH浓度,料液比和酸沉pH三个因素进行正交试验,优化碱溶蛋白的提取条件。在NaOH浓度为0.3%,料液比1 10,酸沉pH为4.7时,碱溶蛋白提取率最高,可达64%。用以上碱溶性蛋白进行胶凝试验,评价不同蛋白、甘油浓度和pH条件下形成热凝胶的感官及其机械强度的测定。结果表明,与室温和40℃条件下干燥相比,60℃干燥条件下成膜的碱溶性蛋白凝胶强度有所增强;在碱溶性蛋白浓度在10%,pH 6~8,甘油浓度2%,60℃静置2 h,室温静置24 h,凝胶性能较好。Referenced the relevance literatures,the concentration of NaOH,solid-liquid ratio and the pH of acid which the three orthogonal factors is selected,it used for optimizing the extraction conditions of alkali-soluble protein.With the NaOH 0.3%,solid-liquid ratio 1 10,and acid pH of 4.7,the highest rate of protein extraction is obtained.Study on alkali-soluble protein gel test by above method process,it measurement the sense and mechanical strength of gel by the protein concentration,glycerol concentration and pH condition.It showed that the results compare with the room temperature and 40 ℃,the gel strength can be significantly increased by 60 ℃ heating.With the protein concentration of 10%,pH from 6 to 8,glycerol concentration on 2%,and kept in 60 ℃ surrounding for 2 h and then in room temperature for 24 h,the strength of gel is much better.

关 键 词：玉米胚芽 蛋白 凝胶强度 

分 类 号：S512.31[农业科学—作物学]