微胚乳超高油玉米粕蛋白特性及氨基酸组成研究  

Properties and Amino Acids Content of Protein from Micro-endosperm Ultra-high Oil Corn Meal

作　　者：汤星月 吴建文[2] 李秋庭[1] TANG Xing-yue;WU Jian-wen;LI Qiu-ting(LightIndustry andFoodEngineering College,GuangxiUniversity,Nanning 530004,Guangxi,China;GuangxiZhuang Autonomous RegionForestry ResearchInstitute,Nanning 530006,Guangxi,China)

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530004 [2]广西壮族自治区林业科学研究院,广西南宁530006

出　　处：《食品研究与开发》2019年第21期43-48,共6页Food Research and Development

基　　金：广西科技计划项目(桂科AB16380107)

摘　　要：为探索微胚乳超高油玉米整颗压榨饼粕的综合利用,以微胚乳超高油玉米热榨粕、冷榨粕为研究对象,微胚乳超高油玉米为对照,探讨不同压榨方式对饼粕蛋白的特性及氨基酸组成的影响。结果表明:压榨制油过程使饼粕蛋白质在持水性、持油性、溶解性、乳化性、起泡性及氨基酸含量方面均有所改善;在设定离子浓度范围内,热榨粕分离蛋白的持水性、持油性、乳化性及起泡性均为3种分离蛋白中最高;在设定的离子浓度范围内,冷榨粕分离蛋白的溶解性为三者中最佳。此外,冷榨粕分离蛋白中必需氨基酸含量为11.209%(干基),为3种分离蛋白中最高,说明该油玉米冷榨法制油可以得到更高质量的玉米粕。In order to explore the comprehensive utilization of the whole pressed meal of micro-endosperm ultra-high oil corn,this study used cold-and heat-press meal of micro-endosperm ultra-high oil corn as materials and micro-endosperm ultra-high oil corn as references to investigate effects of different pressing methods on properties and amino acids of meal proteins.The results showed that pressing improved the water-holding,oil-holding,solubility,emulsification,foaming and conten of amino acids.In the range of set ion concentration,water-holding,oil-holding,emulsification,foaming of protein isolated from heat-pressing micro-endosperm ultra-high oil corn meal and solubility of protein isolated from cold-pressing micro-endosperm ultra-high oil corn meal were the highest among three isolated proteins.In addition,the essential amino acids in cold-press meal protein was 11.209%(dry basis),which was the highest among three isolated proteins,indicating thatmicro-endosperm ultra-highoilcorncold-pressing process canobtainhigher quality cornmeal.

关 键 词：微胚乳超高油玉米 冷榨粕 热榨粕 蛋白质性质 氨基酸含量 

分 类 号：S51[农业科学—作物学]