挤压大米蛋白-葡萄糖接枝复合物制备及其性质研究  

Study on preparation and properties of extruded rice protein-glucose conjugates

作　　者：许岩[1] 王崇[1] 王鹏[1] 肖志刚[1,2] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]沈阳师范大学粮食学院,辽宁沈阳110034

出　　处：《粮食与油脂》2017年第4期85-89,共5页Cereals & Oils

基　　金：国家星火重点项目(2015GA650007);辽宁省重大科技公关项目(2014205007)

摘　　要：对挤压大米蛋白与葡萄糖接枝复合物的制备及其性质的测定进行研究。以挤压温度、大米蛋白水分含量、螺杆转速为考察因素,分析了不同挤压条件对糖接枝反应接枝度的影响,并利用Design–Expert 8.0软件对大米蛋白挤压工艺进行优化,制备最佳挤压工艺下获得的大米蛋白与葡萄糖接枝复合物,并对其溶解性、乳化活性、乳化稳定性进行测定,通过红外光谱测定及扫描电镜对其进行分析与观察。结果表明:在挤压温度90℃、大米蛋白水分含量36%、螺杆转速182 r/min的挤压条件下制备挤压大米蛋白与葡萄糖接枝复合物,接枝度达到最大值31.0%±0.3%,与天然大米蛋白相比,得到的挤压大米蛋白与葡萄糖接枝复合物的溶解性提高了76.6%,乳化性和乳化稳定性分别增加了67.0%和52.6%,傅里叶红外光谱和扫描电镜表明挤压糖接枝反应显著改变了蛋白结构,能够提高大米蛋白应用价值。The method of preparation extruded rice protein and glucose conjugates and properties of the products were studied. The influences of extrusion temperature, moisture content, screw speed on grafting degree of glucose conjugates were studied, the optimal process conditions of preparation of extrusion rice protein and glucose conjugates were determined through using Design-Expert 8.0. Software, solubility, emulsification activity and emulsion stability of extruded rice protein-glucose conjugates were studied. Modified rice protein were analyzed by the methods and means of FTIR and SEM. The optimal process conditions were extrusion temperature 90 ℃, moisture content 36%, screw speed 182 r/min, under these conditions, the grafting degree reached at 31.0% ± 0.3%. Meanwhile, compared to nature rice protein, the results showed that the solubility of ERPG increased by 76.6%. Emulsification activity and emulsification stability increased by 67.0% and 52.6%, respectively. FTIR and SEM results analysis showed that extrusion and grafting reaction changed the structure of protein significantly, which could improve the applied value of rice protein.

关 键 词：大米蛋白 葡萄糖 接枝反应 挤压 

分 类 号：TS201.2[轻工技术与工程—食品科学]