| 尤梦圆,何东平,邹 翀,等.热稳定米糠粕和米糠低温浸出粕制备米糠蛋白的对比研究[J].中国油脂,2014,39(6):.[YOU Mengyuan,HE Dongping,ZOU Chong,etc.Comparison of rice bran proteins extracted from heat-stabilized defatted rice bran and low temperature solvent defatted rice bran[J].China Oils and Fats,2014,39(6):.] |
| 热稳定米糠粕和米糠低温浸出粕制备米糠蛋白的对比研究 |
| Comparison of rice bran proteins extracted from heat-stabilized defatted rice bran and low temperature solvent defatted rice bran |
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| DOI： |
| 中文关键词: 热稳定米糠粕 米糠低温浸出粕 米糠蛋白 |
| 英文关键词:heat-stabilized defatted rice bran low temperature solvent defatted rice bran rice bran protein |
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| 中文摘要: |
| 为探讨热稳定米糠粕和米糠低温浸出粕制备米糠蛋白的差异，测定了两种原料所得米糠蛋白的乳化性、乳化稳定性、起泡性和泡沫稳定性，分析了热稳定米糠粕制得的米糠蛋白和米糠低温浸出粕制得的米糠蛋白的溶解性能差异和氨基酸组成变化，并利用差示扫描量热仪（DSC）研究了其蛋白质结构的差异。结果表明：两种原料制得的米糠蛋白的功能特性差别不大，但以热稳定米糠粕为原料制得的米糠蛋白的蛋白质含量低于以米糠低温浸出粕为原料制得的米糠蛋白的；热稳定米糠粕制得的米糠蛋白的溶解性比米糠低温浸出粕制得的米糠蛋白的溶解性差，胱氨酸含量的提高和蛋白质结构的变化可能是热稳定米糠粕溶解性相对较差的原因。 |
| 英文摘要: |
| In?order?to?explore?the?differences?between?the?rice?bran?proteins?extracted?from?low?temperature?solvent?defatted?rice?bran?and?heat-stabilized?defatted?rice?bran，the?emulsifying?activity，emulsion?stability，foaming?capacity?and?foam?stability?of?the?proteins?obtained?from?two??different?raw?materials?were?tested，and?the?solubility?and?amino?acid?composition?of?the?proteins?obtained?from?two??different?raw?materials?were?analyzed，at?the?same?time,?the?differences?of?their?structures?were?researched?by?differential?scanning?calorimeter?（DSC）.?The?results?showed?that?two?kinds?of?rice?bran?proteins?had?similar?functional?characteristics.?However，the?solubility?and?protein?content?of?the?protein?obtained?from?the?heat-stabilized?defatted?rice?bran?were?obviously?poorer?than?that?extracted?from?low?temperature?solvent?defatted?rice?bran.?The?improvement?of?cystine?content?and?the?changes?of?protein?structure?might?be?the?causes?of?the?poor?solubility?of?the?protein?obtained?from?heat-stabilized?defatted?rice?bran. |
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