米糠贮藏时间对米糠球蛋白功能性质的影响  

Effect of storage time on the functional properties of rice bran globulin

作　　者：蔡勇建[1] 吴伟[1] 吴晓娟 张琪[1] 叶建芬[1] 衷淑珺 杨伟霞[1] 

机构地区：[1]中南林业科技大学食品科学与工程学院,稻谷及副产物深加工国家工程实验室,湖南长沙410004 [2]湖南粮食集团有限责任公司,湖南长沙410201

出　　处：《食品工业科技》2015年第19期54-57,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金(31201319);湖南省教育厅项目(14C1181);湖南省科技计划专项(2014GK4003);长沙市科技计划重大专项(K1404006-21);中南林业科技大学研究生科技创新基金(CX2015B07);中南林业科技大学大学生创新研究项目

摘　　要：以新鲜米糠为原料经不同时间贮藏后脱脂制备米糠球蛋白,研究米糠贮藏时间对米糠球蛋白功能性质的影响。结果表明:随着米糠贮藏时间延长,米糠球蛋白羰基含量增加,表明米糠球蛋白在贮藏过程中发生了氧化;新鲜米糠在10 d贮藏过程中,米糠球蛋白溶解性从66.30%降低至54.86%,其他功能性质均先上升后下降,其中起泡能力在贮藏1 d后达到最大值为55.64%;持水性、持油性、泡沫稳定性和乳化性均在贮藏3 d后达到最大值,分别为325.10%、533.55%、70.46%和74.92 m2/g,乳化稳定性则在贮藏5 d后达到最大值,为21.27 min;表明新鲜米糠短时间贮藏可改善米糠球蛋白持水性、持油性、起泡性和乳化性,但长时间贮藏对这些功能性质产生负面影响。Fresh rice bran which stored in a condition for different period were used as material to prepare rice bran globulin after defatting,and the effect of storage time on the functional properties of rice bran globulin were investigated. The results indicated that rice bran globulin carbonyl content were increased as storage time increased,which indicated that storage of rice bran lead to oxidation of rice bran globulin.As storage time of fresh rice bran from 0 d to 10 d,solubility of rice bran globulin were decreased from 66.30% to 54.86%,and other functional properties were first increased,and then decreased,which foaming activity of rice bran globulin after 1 d reached maximum value 55.64%,and water holding capacity,oil- absorbing capacity,foaming stability,and emulsifying activity after 3 d reached maximum value 325.10%,533.55%,70.46% and 74.92 m2/ g,and emulsifying stability after 5 d reached maximum value 21.27 min.The results indicated that short time storage of fresh rice bran could improve the water holding capacity,oil- absorbing capacity,foaming and emulsification of rice bran globulin,but long time storage had a negative influence on these functional properties.

关 键 词：米糠 贮藏 米糠球蛋白 蛋白质氧化 功能性质 

分 类 号：TS201.1[轻工技术与工程—食品科学]