脱脂米糠中清蛋白和球蛋白的提取工艺及氨基酸组成分析  

Extraction process and analysis amino acid composition of defatted rice bran albumin and globulin

作　　者：王艳玲[1] 张敏[2] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]北京工商大学食品学院,北京100037

出　　处：《食品工业科技》2013年第2期226-230,237,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31101387);"十二五"国家科技支撑项目(2012BAD34B00)

摘　　要：脱脂米糠是重要的优质全价植物蛋白质营养源,其蛋白质中清蛋白含量最高,球蛋白其次。对米糠中清蛋白和球蛋白提取工艺进行了研究,探讨不同工艺因素对蛋白得率的影响,确定最佳提取工艺,并对产品的氨基酸组成进行测定。研究表明,清蛋白最佳提取工艺为料液比1∶14,提取时间3h,温度45℃,清蛋白得率可达14.64%;球蛋白最佳提取工艺为NaCl浓度为3%,料液比1∶10,提取时间2h,温度50℃,球蛋白得率为4.28%;两种蛋白质中必需氨基酸含量接近FAO/WHO推荐模式,是优质植物蛋白质来源。Defatted rice bran was an important nutrition source of high quality whole plant protein. Among them, the content of albumin was the highest and globulin followed by. Extraction technology on albumin and globulin of rice bran was studied. The influence of different factors on the protein yield was discussed. Determined the optimal conditions of the process. And the composition of amino acid were measured. The result showed that the optimal processing parameters of albumin liquid ratio was 1 ∶14,extraction time was 3h,temperature was 45℃,albumin yield could up to 14.68%. Globulin optimum parameters for NaCl density was 3%,liquid ratio was 1∶10,extraction time was 2h. temperature was 50℃,globulin yield was 4.28%. The essential amino acid content in the two proteins was approached than that in the FAO/WHO recommended adult pattern. It was the good quality source of protein plant.

关 键 词：脱脂米糠 清蛋白 球蛋白 提取工艺 氨基酸分析 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]