预糊化协同超微粉碎对碎米蛋白品质的影响  

The Influence of Pre-Gelatinization and Ultrafine Grinding on the Quality Characteristics of Crushed Rice Protein

作　　者：刘晓飞[1] 吴鸣 吴浚滢 张光[1] 石彦国[1] 张娜[1] Liu Xiaofei;Wu Ming;Wu Junying;Zhang Guang;Shi Yanguo;Zhang Na(College of Food Engineering,Harbin University of Commerce,Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges,Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province,Harbin 150028)

机构地区：[1]哈尔滨商业大学食品工程学院、黑龙江省普通高等学校食品科学与工程重点实验室、黑龙江省谷物食品与资源综合加工重点实验室,哈尔滨150028

出　　处：《中国食品学报》2024年第12期205-214,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家重点研发计划项目(2021YFD2100902-3)。

摘　　要：大米蛋白的低溶解性和高分子质量导致其乳化性能差,限制了稻米在食品加工领域的应用,延缓了稻米高值化利用的进程。对大米蛋白分子结构进行改造,提高其溶解性、乳化性具有重要意义。本试验以碎米为原料,分别进行预糊化、超微粉碎和超微预糊化协同处理,并对提取的米蛋白进行结构和功能特性检测,评估不同处理方法对米蛋白乳化特性的影响。结果显示:与预糊化米蛋白(PRP)和超微粉碎米蛋白(URP)相比,预糊化超微粉碎米蛋白(PURP)的红外特征吸收峰强度增大,紫外吸收光谱出现蓝移现象;预糊化超微粉碎协同技术使总巯基和二硫键含量由RP的19.21μmol/g和7.53μmol/g增加至24.49μmol/g和11.36μmol/g;4种蛋白的β-折叠含量均在38.74%~41.30%,比例最高,二级结构稳定;PURP的疏水部位和巯基暴露,促进了疏水相互作用和巯基向二硫键的交换反应,蛋白颗粒相互聚集,形成类似于面筋的网络结构。说明预糊化超微粉碎协同技术使稻米蛋白的乳化性、乳化稳定性、起泡率和起泡稳定性均有提高,4种性质分别提高了58.29%,53.13%,11.85%,50.46%。The low solubility and high polymer quality of rice protein lead to poor emulsification performance,which limits the application of rice in food processing and delays the process of high-value utilization of rice.It is of great significance to improve the solubility and emulsification of rice protein by modifying its molecular structure.In this experiment,crushed rice was used as raw material,and pre-gelatinization,ultra-fine grinding,and ultra-fine pre-gelatinization were carried out respectively,then the structure and functional characteristics of the extracted rice protein were detected to evaluate the effect of different processing methods on the emulsifying properties of rice protein.The results showed that compared with pre-pasteurized rice protein(PRP)and ultra-micro-milled rice protein(URP),the intensity of infrared characteristic absorption peaks of pre-pasteurized ultra-milled rice protein(PURP)increased,and the ultraviolet absorption spectra showed a blue-shift phenomenon;the synergistic technique of pre-pasteurization and ultra-micro-milling increased the total sulfhydryl group and disulfide bond contents from 19.21 and 7.53μmol/g in RP to 24.49 and 11.36μmol/g;theβ-folding content of all four proteins ranged from 38.74%to 41.30%,with the highest ratio and stable secondary structure;and,the total sulfhydryl and disulfide bond content increased,with the highestβ-folding content and stable secondary structure.The hydrophobic sites and sulfhydryl groups of the PURPs were exposed,which promoted the hydrophobic interactions and sulfhydryl group-to-disulfide bond exchange reactions,and the protein particles aggregated with each other to form a gluten-like network structure.It indicates that the synergistic technique of pregelatinized ultrafine milling improved the emulsification,emulsion stability,foaming rate,and foaming stability of rice protein,and the four properties were improved by 58.29%,53.13%,11.85%and 50.46%,respectively.

关 键 词：碎米 预糊化 超微粉碎 蛋白质 乳化性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]