从米糠高温粕中提取米糠蛋白及其功能特性的研究  

Research on the Extraction and the Pro perties of the Protein Obtained from Heat-stabilized Defatted Rice Bran

作　　者：尤梦圆[1] 何东平[1] 邹翀[1] 刘金勇[1] 闵征桥[1] 

机构地区：[1]武汉轻工大学食品学院,武汉430023

出　　处：《食品工业》2014年第4期125-128,共4页The Food Industry

基　　金：十二五科技部支撑计划课题"食用植物油加工关键技术研究与示范"(2011BAD02B00)

摘　　要：以米糠高温粕为原料,采用碱溶酸沉法提取蛋白,通过正交试验确定提取米糠蛋白的最佳工艺条件:提取温度50℃,pH为11,提取时间120 min,料液质量比1︰10,超声功率1 80 W,在此条件下蛋白提取率为27.44%。对提取的米糠蛋白的功能特性进行研究,结果表明,温度在40℃时持水性最好,为4.61 g/g;温度在50℃时吸油性最好,为3.42 g/g;pH为12时乳化性和乳化稳定性、起泡性和泡沫稳定性最好,分别为102.16%,112.9%,79.4%,37.2%。Using heat-stabilized defatted rice bran as material to extract protein by alkaline extraction procedures and the operating parameters were optimized as follows： temperature 50 ℃, pH 1l, extraction time 120 min, solid to liquid ratio of 1 ： 10 and ultrasound power 180 W. Under the optimal condition, the extraction of rice bran protein was 27.44%. Functional properties of protein extracted from heat-stabilized defatted rice bran were researched. Result indicated that the best water binding capacity was 4.61 g/g at 40 ℃, and the best oil absorbency was 3.42 g/g at 50 ℃. The best emulsification and stability, foaming and foaming stability respectively were 102.16%, 112.9%, 79.4% and 37.2% at pH 12.

关 键 词：米糠高温粕 提取工艺 功能特性 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]