富硒米糠蛋白的优化制备及其蛋白营养复配研究  

Study of Optimization of Preparation of Se-enriched Rice Bran Protein and Its Nutritive Compound of Mixed Proteins

作　　者：胡秋辉[1,2] 陈曦[1] 方勇[1,2] 陈悦[1] 杨文建[1] 马宁[1] 赵立艳[2] 

机构地区：[1]南京财经大学食品科学与工程学院江苏省粮油品质控制及深加工技术重点实验室,南京210023 [2]南京农业大学食品科技学院,南京210095

出　　处：《中国农业科学》2014年第2期374-382,共9页Scientia Agricultura Sinica

基　　金：国家自然科学基金项目(31101247);公益性行业(农业)科研专项(201303106);江苏省高校自然科学研究重大项目(13KJA550001);江苏省教育厅青蓝工程

摘　　要：【目的】优化碱法提取富硒米糠蛋白的条件,根据蛋白质互补作用原理,研究并评价富硒米糠蛋白(RBP)的营养复配。【方法】碱法提取富硒米糠蛋白,按正交试验L9(34)优化富硒米糠蛋白的提取条件。将富硒米糠蛋白与大豆分离蛋白(SP)按比例60%、70%、80%、90%和100%进行复配,用凯氏定氮法、氢化物原子荧光光谱法和便携式色差仪分别测定富硒米糠蛋白和复配蛋白中的蛋白质含量、硒含量和色差值。利用高速氨基酸分析仪测定各蛋白产品的氨基酸含量,并根据必需氨基酸参考模式(WHO/FAO)和氨基酸比值系数法,对各蛋白产品进行营养价值评价,得出营养价值最高的复配蛋白。【结果】通过正交试验考察富硒米糠蛋白的提取率、硒含量和富硒米糠蛋白的色差值,获得富硒米糠蛋白最佳提取条件为:料液比1﹕20、NaOH浓度0.08 mol·L-1、温度30℃和时间3 h,富硒米糠蛋白纯度为(80.2±1.1)%,硒含量为(0.269±0.132)mg·kg-1,蛋白色差值为69.7±1.2,将此最优条件下提取出的富硒米糠与普通米糠蛋白产品的蛋白质和硒含量分别进行比较,结果表明,富硒米糠与普通米糠的蛋白质含量、富硒米糠蛋白与普通米糠蛋白的蛋白质含量都无显著性差异(P<0.01),而富硒米糠的硒含量为(0.401±0.021)mg·kg-1,显著高于普通米糠硒含量(0.023±0.010)mg·kg-1(P<0.01),同时富硒米糠蛋白的硒含量为(0.269±0.132)mg·kg-1,也显著高于普通米糠蛋白硒含量(0.052±0.011)mg·kg-1(P<0.01)。将富硒米糠蛋白与大豆分离蛋白(SP)按照不同比例进行营养复配,比较不同复配蛋白产品的蛋白纯度和硒含量,得出富硒米糠蛋白和各复配蛋白的硒含量均显著高于大豆分离蛋白硒含量(0.013±0.005)mg·kg-1,不同配比的复配蛋白硒含量随富硒米糠蛋白含量增加从(0.141±0.014)mg·kg-1增加至(0.269±0.032)mg·kg-1。根据必需氨基酸参考模式,采用氨基酸比值系数法评价�[Objective] The conditions of alkali extraction method of Se-enriched rice bran protein （RBP） was optimized. Nutritive compound of mixed proteins was studied and evaluated according to the principle of protein complementarity. [Method]RBP was extracted using alkali method, and the conditions of extraction were optimized by orthogonal experiment L9 （34）. RBP was mixed with soybean protein （SP） in different proportions （60%, 70%, 80%, 90%, and 100%） after extraction. Kjeldahl method, hydride generation-atomic fluorescence spectrometry （HG-FAS） and portable color meter were used to determine the protein contents, selenium contents and color values of RBP, soy protein （SP） and the compound of mixed proteins, respectively. Amino acids contents of different protein products were measured by high-speed amino acid analyzer. Nutritive evaluation for the compound of mixed proteins was assessed by WHO/FAO and amino acid ratio coefficient method. [Result] By investigating extraction rate, Se-content and color values of RBP in orthogonal experiment, the optimal conditions were a volume-weight ratio of 20：1, 0.08 mol.L-1 NaOH, an extraction time of 3 h and a temperature of 30℃. A protein product of （80.2±1.1）% protein content, （0.269±0.132）mg＇kg1 Se and 69.7±1.2 color value was obtained. Selenium and protein contents of regular rice bran, Se-enriched rice bran and their protein products using optimum extraction conditions were compared. No significant difference was showed between the protein contents of Se-enriched rice bran and regular rice bran, a similar result was also found in their protein products （P〈0.01）. However, both selenium content of Se-enriched rice bran （0.401±0.021 mg.kg-1） and RBP （0.269±0.132 mg.kgl） were significantly higher than that of regular rice bran （（0.023±0.010）mg＇kg1） and its protein （（0.052±0.011）mg.kg1）, respectively （P〈0.01）. Protein contents and selenium contents of RBP mixed with SP in different proportions wer

关 键 词：硒 米糠蛋白 大豆蛋白 提取 必需氨基酸 营养复配 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]