亚临界水提取热稳定脱脂米糠蛋白(英文)  

Heat-Stable Defatted Rice Bran Protein Extracted by Subcritical Water Extraction

作　　者：张慧娟[1] 刘英丽[1] 王静[1] 

机构地区：[1]北京工商大学食品添加剂与配料北京高校工程研究中心,北京100048

出　　处：《食品科学》2014年第2期5-11,共7页Food Science

基　　金：国家自然科学基金面上项目(31271976);北京工商大学青年教师科研启动基金资助项目(QNJJ20123-21);"十二五"国家科技支撑计划项目(2012BAD34B05);北京市属高等学校"长城学者"培养计划项目(CIT&TCD20130309);北京市属高等学校创新团队建设提升计划项目(IDHT20130506)

摘　　要：利用亚临界水在不同温度（100-200℃）和时间（0～30min）条件下提取热稳定脱脂米糠（heatstabledefattedricebran，HSDRB）中的蛋白质。研究在不同提取条件下提取物中蛋白质含量、总糖含量、氨基酸组成、分子质量分布以及色差。结果表明：在提取温度175℃、提取时间30min时，提取物中蛋白质及氨基酸的含量最高，分别为50％和48．6mg／gHSDRB；在此条件下，氨基酸具有最高的疏水性（1．8kJ／mol）以及最高的必需氨基酸含量（14．8mg／gHSDRB）；温度对提取物颜色具有显著影响，L＊值与提取物中蛋白质含量呈负相关关系，而α＊值与提取物中蛋白质含量呈正相关关系；提取物中的疏水性成分主要为小分子物质。Protein in heat stable defatted rice bran （HSDRB） was extracted with subcritical water at various temperatures （100-200 ℃） and various extraction durations （0-30 min）. The extracts were analyzed for protein and total carbohydrate contents, amino acid composition, molecular mass distribution and color parameters. The results showed that the highest yields of protein and amino acids were 50% and 48.6 mg/g HSDRB, respectively at 175 ℃ for 30 min. Under these conditions, the average hydrophobicity of amino acids and the essential amino acids content were the highest, reaching 1.84 kJ/mol and 14.8 mg/g HSDRB, respectively. The color parameters were significantly different at various temperatures. L＊ values were negatively correlated with protein content whileα＊ values were positively correlated with protein content. The hydrophilic fraction of the extracts mainly contained low-molecular-mass substances.

关 键 词：热稳定脱脂米糠 亚临界水提取 蛋白质 总糖 氨基酸 

分 类 号：TS201.4[轻工技术与工程—食品科学]