热稳定米糠粕蛋白酶法改性的研究  

Research on Mnzymatic Modification of Rice Protein Obtained from Heat-stabilized Defatted Rice Bran

作　　者：尤梦圆[1] 邹翀[1] 孙红星[1] 庞雪风[1] 刘金勇[1] 何东平[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8期164-167,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：比较了5种蛋白酶对从热稳定米糠粕中提取的米糠蛋白的水解效果,选定碱性蛋白酶对其改性。控制水解度,研究水解度分别是:3.24%,5.78%,8.03%,10.42%时的功能特性。结果表明,随着水解度的提高,蛋白质的水解度显著提高。水解度为5.78%时乳化性最好;水解度为10.42%时,乳化稳定性和起泡性最好;与未改性前的蛋白相比分别提高48.4%,10.3%,159.3%。The effects of 5 kinds ofprotease acting on rice protein obtained from heat-stabilized defatted rice bran were compared. And alcalase were selected to modify the protein. Hydrolysates of different degree of hydrolysis （DH）, i.e., 3.24%, 5.78%, 8.03%, 10.42% were obtained, and then their functionalities were investigated. The results showed that the solubility of the hydrolysates increaseed with increasing of DH. The emulsifying activity of the protein hydrolysates reached maximum at DH of 5.78%. And the emulsification stability and foaming respectively were best at DH 10.42%, that had been raised 48.4%, 10.3%, 159.3% respectively as compared with the unmodified protein.

关 键 词：热稳定米糠粕蛋白 限制水解 功能特性 改性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]