高温米糠粕蒸汽闪爆工艺优化及蛋白性质分析  

Process Optimization of High-temperature Denatured Defatted Rice Bran by Steam Flash-explosion and Properties Analysis of Protein

作　　者：那治国[1,2] 马永强[1] 王鑫[1] NA Zhi-guo MA Yong-qiang WANG Xinl(College of Food Engineering, Harbin University of Commerce, Harbin 150076, Heilongjiang, China Department of Food and Environmental Engineering, East University of Heilongjiang College, Harbin 150066, Heilongjiang, China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076 [2]黑龙江东方学院食品与环境工程学部,黑龙江哈尔滨150066

出　　处：《食品研究与开发》2017年第2期95-102,共8页Food Research and Development

基　　金：黑龙江省科技攻关课题(GC12B403)

摘　　要：为提高高温米糠粕中蛋白质的溶解性,以高温米糠粕为原料,研究蒸汽闪爆处理高温米糠粕以提高蛋白质溶解性的最优工艺条件。选择蒸汽压力、保压时间、含水率和颗粒度4个因素分别进行单因素试验,根据单因素试验结果设计Box-Behnken试验,以氮溶解指数为指标值,采用响应面分析法确定蒸汽闪爆处理的最优工艺参数,并采用扫描电镜、差示扫描热量和表面疏水性测定等方法,对高温米糠蛋白蒸汽闪爆后理化性质的变化进行了研究。结果表明:最优工艺参数为蒸汽压力2.3 MPa、保压时间210 s、含水率57%、颗粒度50目,此条件下氮溶解指数为57.23%,比优化前提高了1.65倍。经蒸汽闪爆处理后米糠粕的聚集体分散开来,整体形态不再保持完整性,且米糠分离蛋白的热稳定性和表面疏水性显著下降。蒸汽闪爆处理能显著改善高温米糠蛋白质的溶解性。In order to improve the solubility of protein in high temperature denatured defatted rice bran meal,the optimal steam flash-explosion process conditions was studied. The single factor experiment was carried out with the factors of steam pressure,pressure residence time,moisture content,and particle size. The Box-Behnken test was designed according to the single factor test results,with the nitrogen dissolution index as evaluation index,and the optimal steam flash-explosion process conditions was determined by response surface analysis. The changes of physico-chemical properties of rice bran protein,after high temperature steam flash explosion process,were studied by scanning electron microscope（SEM）,differential scanning calorimetry（DSC）and surface hydrophobicity measurement. The results showed that the optimum parameters were steam pressure 2.3 MPa,pressure residence time 210 s,moisture content 57 %,particle size 50 mesh,and the nitrogen dissolution index was 57.23 % under this condition,which was 1.65 times higher than that before optimization. By steam- flash-explosion treatment,the agglomerate of rice bran was dispersed,the whole morphology was no longer maintained,and the thermal stability and surface hydrophobicity of rice bran protein were significantly decreased. Steam flash-explosion-treatment can significantly improve the solubility of protein in high temperature denatured defatted rice bran meal.

关 键 词：高温米糠粕 蒸汽闪爆 响应面法 理化性质 氮溶解指数 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]