籼米黄淀粉中蛋白质的功能性质  

Properties of Protein in Yellow Starch from Non-Waxy Rice

作　　者：杨有望 高文明[1] 易翠平[1] 谢涛[2] 周素梅[3] 

机构地区：[1]长沙理工大学化学与生物工程学院健康谷物制品研究所,长沙410114 [2]湖南工程学院化学化工学院,湘潭411104 [3]中国农业科学院农产品加工研究所,北京100193

出　　处：《中国粮油学报》2016年第10期50-55,共6页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学青年基金(31301404)

摘　　要：以分别经中性蛋白酶和二硫苏糖醇(DTT)处理的籼米黄淀粉或灿米黄淀粉蛋白样品为对照,对籼米黄淀粉中蛋白质的形态结构、功能性质及其对黄淀粉糊化性质的影响进行了研究。结果表明,籼米黄淀粉中的蛋白质是以小蛋白体的形式结合在纤维素上面,并与淀粉相互作用,共同影响黄淀粉蛋白的功能性质;蛋白酶与二硫苏糖醇对这种结构能造成一定的破坏;籼米黄淀粉蛋白分子结构中存在相当数量的二硫键,且二硫键遭受破坏的程度、蛋白分子中肽片段的多少以及分子间相互作用的强度同样影响到籼米黄淀粉蛋白的各种功能性质。This study was to investigate the functional properties and pasting properties with its structure of protein in yellow starch from non -waxy rice （PYS -NR） treated by neutral protease and dithiothreitol （DTY）. Results indicated that the solubility of PYS - NR was increased because of different protein structure formation treated by protease and DTI＇, the emulsification of them was almost the same, both higher than that of PYS - NR ; and the foaming ability was increased significantly with foam stabilities. The protein was bonded on the fibrin as small protein body in PYS - NR, and their main existence forms were different under different temperature conditions, which might be the reason that led to peak viscosity, hot paste viscosity, setback and final viscosity of PYS- NR increased, and breakdown and paste temperature decreased. The peak viscosity, hot paste viscosity, setback and final viscosity of PYS - NR were also increased after being treated by protease and DTT, and the value of protease was lower significantly than DTT.

关 键 词：籼米 黄淀粉 蛋白质 功能性质 

分 类 号：TS236[轻工技术与工程—粮食、油脂及植物蛋白工程]