双蛋白协同挤压对大米粉蛋白特性的影响  

Effect of Cooperative Extrusion of Double Protein on Protein Characteristics of Rice Flour

作　　者：刘晓飞[1] 范琦琦 赵香香 张光[1] 石彦国[1] 张娜[1] LIU Xiaofei;FAN Qiqi;ZHAO Xiangxiang;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》2025年第1期229-238,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);中央支持地方项目(ZY2022B-HRB-12)。

摘　　要：大米蛋白缺少的网络结构,限制了大米作为无麸质原料在食品中的应用。本试验在大米粉中添加乳清分离蛋白和大豆分离蛋白进行挤压处理,探究双蛋白协同挤压对混合米粉中蛋白组分网络结构和功能特性的影响。结果表明:挤压导致双蛋白混合米粉游离巯基含量下降65.8%,总巯基和二硫键含量略有增加。蛋白聚集体的平均粒径由43.8 nm增加至164 nm。米粉蛋白官能团的特征吸收峰发生偏移,有序结构α-螺旋与β-折叠的含量略有增加。米粉蛋白的最大荧光吸收波长发生红移,环境中的生色团增多,米粉蛋白部分展开。微观结构显示,米粉蛋白展现出交联的网络结构,其溶解度降低61.57%,持水性、起泡性、泡沫稳定性和乳化活性分别提高了142.52%,15%,20.51%,227.27%。双蛋白协同挤压技术改善了大米蛋白的网络结构,使其功能特性发生改变。Lack of network structure of rice protein,resulting in a lack of network structure in the rice protein,which limits the application of rice as a gluten-free raw material in food.In this experiment,whey protein isolate and soybean protein isolate were added to rice flour for extrusion treatment,and then the network structure and functional properties of protein components in mixed rice flour were investigated to explore the effects of double protein cooperative extrusion technology.The results showed that extrusion would decrease free sulfhydryl group content in double protein mixed rice flour by 65.8%,and the content of total sulfhydryl and disulfide bonds increased slightly;the average particle size of protein aggregates increased from 43.8 nm to 164 nm;the characteristic absorption peaks of functional groups of rice flour protein shifted,and the contents ofα-helix andβ-sheet of ordered structure increased slightly;the maximum fluorescence absorption wavelength of rice flour protein shifted to red,the chromophore in the environment increased,and the rice flour protein partially unfolded;the results of the microstructure showed that the rice flour protein exhibited a cross-linked network structure;the solubility of rice flour protein decreased by 61.57%,and increased its water-holding capacity,foaming capacity,foam stability and emulsifying activity by 142.52%,15%,20.51%,and 227.27%,respectively.Therefore,the double protein cooperative extrusion technology improved the network structure of rice protein and changed the functional characteristics of rice protein.

关 键 词：米粉蛋白 挤压 乳清分离蛋白 大豆分离蛋白 网络结构 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]