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米糠蛋白提取工艺的优化及其特性研究
引用本文:曲晓婷,张名位,温其标,张雁,张瑞芬,魏振承,池建伟,唐小俊.米糠蛋白提取工艺的优化及其特性研究[J].中国农业科学,2008,41(2):525-532.
作者姓名:曲晓婷  张名位  温其标  张雁  张瑞芬  魏振承  池建伟  唐小俊
作者单位:1. 广东省农业科学院生物技术研究所/农业部功能食品重点开放实验室,广州,510610;华南理工大学轻工与食品学院,广州,510640
2. 广东省农业科学院生物技术研究所/农业部功能食品重点开放实验室,广州,510610
3. 华南理工大学轻工与食品学院,广州,510640
基金项目:广东省自然科学基金 , 国家科技支撑计划 , 粤港关键领域招标项目 , 广东省自然科学基金
摘    要: 【目的】建立米糠蛋白在较弱碱性和较低温下保持其特性的高效提取工艺并明确其理化特性。【方法】采用二次通用旋转正交组合设计优化米糠蛋白提取的最佳工艺条件;米糠蛋白特性分别考察其在不同pH、温度、离子强度下的溶解性、乳化性和起泡性,其中,溶解度的测定采用凯氏定氮法,乳化性的测定采用离心法,起泡性的测定采用体积法。【结果】建立米糠蛋白的最佳提取条件为:以pH 11的弱碱性水溶液为溶剂,提取温度40℃,提取时间120 min,在此条件下蛋白提取率可达80.93%。米糠蛋白的溶解度在等电点附近达到最低并随温度升高而增大,离子会降低其溶解度;pH、温度、离子强度对乳化性的影响与其对溶解性的影响表现一致性,蛋白浓度越高其乳化性越好;等电点附近米糠蛋白具有最低的起泡性和最强的泡沫稳定性,适当的热处理可以增强其起泡能力,且随着离子和蛋白浓度的升高起泡能力明显增强。【结论】在较弱碱性(pH 11)和低温度(40℃)条件下提取米糠蛋白的得率可达80.93%,且所得米糠蛋白特性良好,显示出较好的应用前景。

关 键 词:米糠蛋白  提取工艺  特性  溶解性  乳化性  起泡性
收稿时间:2007-01-15
修稿时间:2007-06-22

Optimization of Extraction Technology and Properties lnvestigation of Rice Bran Protein
QU Xiao-ting,ZHANG Ming-wei,WEN Qi-biao,ZHANG Yan,ZHANG Rui-fen,WEI Zhen-cheng,CHI Jian-wei,TANG Xiao-jun.Optimization of Extraction Technology and Properties lnvestigation of Rice Bran Protein[J].Scientia Agricultura Sinica,2008,41(2):525-532.
Authors:QU Xiao-ting  ZHANG Ming-wei  WEN Qi-biao  ZHANG Yan  ZHANG Rui-fen  WEI Zhen-cheng  CHI Jian-wei  TANG Xiao-jun
Abstract:【Objective】To establish a highly efficient extraction technology for rice bran protein under low alkalinity and temperature, and determine its physicochemical properties.【Method】Use quadratic general rotary unitized design to determine the optimal extraction process. The solubility, emulsibility and frothing capacity of rice bran protein at different pH, temperatures and ion concentrations were investigated. Kjeldahl’s method was used to measure the solubility, centrifugation method to measure the emulsibility, and volume method to measure the frothing capacity.【Result】The optimum extraction conditions were: pH 11, temperature 40℃,time 120min, and the yield could reach up to 81.1% under such conditions. The solubility of rice bran protein was the lowest around isoelectric point, and the solubility was increased with the increase of temperature, while it was reduced due to ion presence. Effects of pH, temperature and ion concentration on emulsibility were similar to those effects on solubility. The higher the concentration pf rice bran protein the better of its emulsibility. Its frothing capacity was the lowest while foam stability was the highest around isoelectric point. Its frothing capacity was increased by suitable heating, and it was also significantly improved with the increase of ion concentration and protein concentration.【Conclusion】The yield of rice bran protein can reach up to 81.1% on low pH and temperature. The properties of rice bran protein obtained in this way are good, indicating good potential for applications.
Keywords:Rice bran protein  Extraction technology  Properties  Solubility  Emulsibility  Frothing capacity
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