鲜食水稻蛋白质提取工艺优化及结构分析  

Optimization of protein extraction technology and structure analysis of fresh rice protein

作　　者：周义[1] 张新宇 李丹[1] 张东杰[1] 宋雪健 李超楠[1] 曲鹏宇[1] SONG Xue-jian;LI Chao-nan;QU Peng-yu(Heilongjiang BaYi Agricultural University,College of Food Science,Daqing 163319;Northeast Agricultural University,College of Food Science,Harbin 150030)

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319 [2]东北农业大学食品学院,哈尔滨150030

出　　处：《中国食品添加剂》2018年第9期77-83,共7页China Food Additives

基　　金：黑龙江省水稻现代农业科技协同创新体系-加工技术攻关实验室主任专家项目(黑农委体系(水稻)[2017]1号);黑龙江省高校"农产品质量与安全"科技创新团队项目(项目编号:2014TD006)

摘　　要：为促进稻米深加工的进程,分别对乳熟(前、中、后)期、蜡熟期、完熟期五个不同时期鲜食水稻进行蛋白质含量的测定,以蛋白质含量最高的乳熟中期为实验原料,进行鲜食水稻蛋白质提取工艺的优化。本实验通过单因素实验考察了液料比、pH、提取温度及提取时间对鲜食水稻蛋白质提取率的影响,并用响应面法优化了鲜食水稻的提取工艺。结果表明,蛋白质最佳提取工艺为:液料比8∶1、pH 9、提取温度52℃、提取时间118min,在此条件下,提取率的理论最大值为69.51%,实验验证值为69.82%,得到的鲜食水稻蛋白质提取工艺参数准确可靠,经红外测得鲜食水稻蛋白质与其他大米蛋白质结构基本一致,为鲜食水稻的进一步应用提供一定技术参考。In order to promote the progress of deep processing of rice, the protein content of fresh rice at the five different stages of milk ripening （early, middle and late）, wax ripening, and full ripening stages were determined. The middle ripening stage with the highest protein content was used as the experimental raw material, the protein extraction process of fresh rice was optimized. In this experiment, single factor experiment was used to examine the effect of solid-liquid ratio, pH, extraction temperature and extraction time on the protein extraction yield of fresh rice, and the extraction process of fresh rice was optimized by response surface methodology. The results showed that the optimum extraction process of protein was as follow .. solid-liquid ratio 8 ： 1, pH 9, extraction temperature 52 ~, and extraction time 118 min. Under this condition, the theoretical maximum value of extraction yield is 69.51%, and the experimental verification value was 69.82%. The extraction process parameters of the fresh rice protein obtained were accurate and reliable. The structure of fresh rice protein was basically consistent with the structure of other rice proteins by infrared detection, and provided a certain technical reference for the further application of fresh rice.

关 键 词：鲜食水稻 蛋白质提取 响应面法 蛋白质结构 

分 类 号：TS202.1[轻工技术与工程—食品科学] TQ936[轻工技术与工程—食品科学与工程]