蒸汽闪爆处理对高温米糠粕美拉德反应的影响  

Effect of Steam Flash Explosion on Maillard Reaction of HighTemperature Denatured Defatted Rice Bran

作　　者：那治国[1,2] 王红梅[1] 闫宝军[1] 张岚[1] 马永强[2] NA Zhiguo;WANG Hongmei;YAN Baojun;ZHANG Lan;MA Yongqiang(Department of Food and Environmental Engineering,East University of Heilongjiang College,Harbin 150066;College of Food Engineering,Harbin University of Commerce,Harbin 150076)

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

出　　处：《食品工业》2020年第7期76-82,共7页The Food Industry

基　　金：黑龙江东方学院科研/横向课题(HDFHX160102);黑龙江东方学院-国家乳业工程技术研究中心联合乳品学院研究生导师开放基金(LHXYDS201801)。

摘　　要：以高温米糠粕为原料,探讨蒸汽闪爆处理对米糠蛋白美拉德反应的影响。通过测定蛋白质得率、纯度、色泽、氮碳元素和自由氨基含量,并采用氨基酸组成、傅立叶红外光谱和荧光光谱等方法,分析不同蒸汽闪爆条件对美拉德反应的影响。结果表明,蒸汽闪爆处理后高温米糠粕中还原糖含量提高1.57倍,蛋白得率增至48.6%,蛋白纯度降至75.06%,其中氮元素含量降低,而碳元素含量相对升高,米糠蛋白色泽变深变暗,自由氨基、精氨酸和赖氨酸含量降低,同时,傅立叶红外光谱显示蛋白分子上引入糖苷键,且在420~430 nm处具有最大荧光强度。试验表明高温米糠粕经蒸汽闪爆处理后,精氨酸和赖氨酸的自由氨基与糖分子发生美拉德反应,且反应进程受蒸汽压力和保压时间的影响显著。Using high-temperature denatured defatted rice bran as raw material,to explore the effect of steam flash explosion on Maillard reaction of high-temperature denatured defatted rice bran.Through the determination of protein yield,protein purity,color and lustre,nitrogen and carbon elements and free amino contents,the Fourier transform infrared spectrometer(FTIR)and emission fluorescence spectra method were used,and the effects of different steam flash explosion conditions on Maillard reaction were analyzed.The results showed that the high-temperature denatured defatted rice bran treated by steam flash explosion,the reducing sugar content increased by 1.57 times;The protein yield increased to 65.60%;The protein purity reduced to 75.06%;the nitrogen content reduced,and the carbon content was relatively higher;Color and lustre of rice bran protein becomes darker;Free amino,arginine and lysine content was reduced;At the same time,the Fourier transform infrared spectrometer(FTIR)showed that protein molecules on the introduction of the glycosidic bond,and at 420 nm to 430 nm with maximum fluorescence intensity.It was showed that after the treatment of high-temperature denatured defatted rice bran with steam flash explosion,Maillard reaction occurred between free amino of arginine and lysine in the protein and free carbonyl in sugars,and reaction process was significantly affected by the steam pressure and pressure time.

关 键 词：米糠蛋白 美拉德反应 高温米糠粕 蒸汽闪爆 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.2[轻工技术与工程—食品科学与工程]