同时制备蛋白和纤维素法与碱溶酸沉法提取米糠蛋白功能特性的对比研究  

Comparison of functional properties of rice bran proteins obtained by simultaneous preparation of protein and fiber and alkali-extraction and acid-precipitation

作　　者：田杰[1] 陈东升[1] 刘培林[1] 王娟[1] 胡传荣[1] 何东平[1] 

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023

出　　处：《中国油脂》2016年第2期25-29,共5页China Oils and Fats

摘　　要：采用同时制备蛋白和纤维素法与碱溶酸沉法提取米糠蛋白,对两种方法提取的米糠蛋白进行基本成分和功能特性的测定与分析,并对米糠蛋白的氨基酸组成进行分析。结果表明:同时制备蛋白和纤维素法有效地利用了米糠粕原料,并提高了米糠蛋白纯度。采用同时制备蛋白和纤维素法提取的米糠蛋白功能特性较碱溶酸沉法有明显改善。通过氨基酸组成分析,两种方法提取的米糠蛋白均含有17种氨基酸,各氨基酸含量存在一定的差异,从半胱氨酸含量可以验证碱溶酸沉法提取的米糠蛋白溶解度较低,且其蛋白质热变性温度较高。The rice bran protein was separately extracted by simultaneous preparation method of protein and fiber and alkali- extraction and acid- precipitation method,the basic compositions and functional properties of rice bran proteins extracted by the two methods were detected and analyzed,and the amino acid composition of rice bran protein was also analyzed. The results showed that rice bran meal raw material was used effectively and the purity of rice bran protein was increased by simultaneous preparation method of protein and fiber,and the functional properties of rice bran protein improved greatly compared with alkali- extraction and acid- precipitation method. The amino acid composition analysis results indicated that rice bran proteins extracted by the two methods both contained seventeen kinds of amino acids,but the content of each amino acid was different. It was proved from cysteine content that the rice bran protein extracted by alkali- extraction and acid- precipitation method had lower solubility and higher thermal denaturation temperature.

关 键 词：同时制备蛋白和纤维素法 碱溶酸沉法 米糠蛋白 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] TQ936.2[轻工技术与工程—食品科学与工程]