米糠贮藏时间对米糠清蛋白功能性质的影响  

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

作　　者：吴伟[1] 蔡勇建[1] 林亲录[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,长沙410004

出　　处：《中国油脂》2015年第10期15-19,共5页China Oils and Fats

基　　金：公益性行业(农业)科研专项经费项目(201303071);湖南省教育厅项目(14C1181);湖南省2011协同创新项目(湘教通[2013]448号)

摘　　要：以新鲜米糠为原料经不同时间贮藏后脱脂制备米糠清蛋白,研究贮藏时间对米糠清蛋白功能性质的影响。结果表明:随着贮藏时间的延长,米糠清蛋白羰基含量逐渐增加,表明米糠清蛋白在贮藏过程中发生了氧化;随着贮藏时间延长和米糠清蛋白氧化程度的增加,米糠清蛋白的溶解性、持水性、起泡性、泡沫稳定性和乳化性持续下降,而持油性和乳化稳定性先缓慢上升后显著下降。研究结果表明米糠短期贮藏可改善米糠清蛋白部分功能性质,而长期贮藏会引起米糠清蛋白功能性质显著下降。Fresh rice brans stored for different periods were used as raw materials to prepare rice bran al- bumin after defatting, and the effects of storage time on the functional properties of rice bran albumin were investigated. The results indicated that with storage time prolonging, carbonyl content of rice bran albumin increased, which indicated that the storage of rice bran led to oxidation of rice bran albumin. As storage time and oxidation degree of rice bran albumin increased, the solubility, water holding capacity, foamability, foam stability and emulsifying activity of rice bran albumin decreased, while the oil holding capacity and emulsion stability of rice bran albumin first slowly increased then apparently decreased. The results demonstrated that short term storage of rice bran could improve part functional properties of rice bran albumin, while long term storage would cause functional properties of rice bran albumin to decline significantly.

关 键 词：米糠 贮藏时间 米糠清蛋白 蛋白质氧化 功能性质 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]