稳态化米糠蛋白超声波辅助提取及其性质研究  

Study on Ultrasound-assisted Extraction and Properties of Rice Bran Protein

作　　者：刘海飞[1] 肖志刚[1] 王娜[1] 王鹏[1] 马涛[2] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]渤海大学食品科学研究院,锦州121000

出　　处：《农业机械学报》2014年第11期235-241,共7页Transactions of the Chinese Society for Agricultural Machinery

基　　金：'十二五'国家科技支撑计划资助项目(2012BAD34B02);黑龙江省教育厅科学技术研究重点项目(12511z006);哈尔滨市学科带头人基金资助项目(2012RFXXN107)

摘　　要：以稳态化米糠为原料,研究超声波-碱溶酸沉联用技术提取米糠蛋白。以超声波处理时间、超声波功率、超声波处理温度及液料比为考察因素,以米糠清蛋白和谷蛋白提取率为目标值进行单因素试验,并对超声波最佳条件下获得米糠清蛋白和谷蛋白氨基酸组成、微观结构、二级结构及热稳定性进行分析研究。结果表明:超声波处理时间10 min、超声波功率160 W、超声波处理温度50℃、液料比10 m L/g条件下,米糠清蛋白、谷蛋白提取率均可达最大值;氨基酸组成、微观结构及二级结构分别表明稳态化米糠清蛋白和谷蛋白仍具有其典型特征,且热稳定性较高。The rice bran protein was extracted using stabilized rice bran by ultrasonic combined with acid-alkali soluble. Selecting the ultrasonic time, ultrasonic power, ultrasonic temperature and solid- liquid ratio as studying factors, the yeild of rice bran albumin and rice bran glutelin were chosen for single factor experiment. Rice bran albumin and rice bran glutelin were from stabilized rice bran under the best ultrasonic conditions , which were tested amino acid composition, microstructure, secondary structure and thermal stability. The results shows that the yeild of rice bran albumin and rice bran glutelin both reach the maximal value under the condition of ultrasonic time 10 min, ultrasonic power 160 W, ultrasonic temperature 50℃ and liquid-solid ratio 10 mL/g. Amino acid composition, microstructure and secondary structure showed the two protein had the typical characteristics of albumin and protein, and had higher thermal stability.

关 键 词：米糠清蛋白 米糠谷蛋白 超声波 提取 

分 类 号：TS201.1[轻工技术与工程—食品科学]