球磨处理对米糠蛋白质结构及功能性质的影响  

Effect of Ball Milling on the Structure and Functional Properties of Rice Bran Protein Structure

作　　者：王德新 翟爱华[1] WANG Dexin;ZHAI Aihua(Heilongjiang Bayi Agricultural Reclamation University,Daqing,Heilongjiang 163000,China;School of Food and Pharmaceutical Engineering,Suihua University,Suihua,Heilongjiang 152001,China)

机构地区：[1]黑龙江八一农垦大学,黑龙江大庆163000 [2]绥化学院食品与制药工程学院,黑龙江绥化152001

出　　处：《农产品加工》2024年第13期18-21,共4页Farm Products Processing

摘　　要：为研究球磨处理对米糠蛋白结构和功能性质的影响,选取绥粳13号大米米糠为原料,测其溶解性、起泡性和持油性、持水性、起泡稳定性和乳化稳定性的变化。结果表明,米糠蛋白在球磨处理后较处理前溶解性、起泡性显著降低(p<0.05),持水性、持油性、起泡稳定性和乳化稳定性升高,蛋白持水性较球磨处理前提高了17%,米糠蛋白乳化活性较球磨处理前增加8%。结构特性分析结果表明,球磨处理后的米糠蛋白的二级结构发生了变化。To study the effect of ball milling treatment on the structure and functional properties of rice bran protein,Suijing 13 rice bran was selected as the raw material,and its solubility,foaming,oil holding,water holding,foaming stability,and emulsification stability were measured for changes.The results showed that the solubility and foaming ability of rice bran protein after ball milling treatment were significantly reduced compared to before treatment(p<0.05),and the water holding capacity,oil holding capacity,foaming stability,and emulsification stability were increased.The water holding capacity of protein was increased by 17%compared to before ball milling,and the emulsification activity of rice bran protein was increased by 8%compared to before ball milling.The analysis of structural characteristics showed that the secondary structure of rice bran protein after ball milling changed.

关 键 词：米糠蛋白 功能性质 结构性质 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]