食品科学2017，Vol.38Issue(5)：202-207,6.DOI:10.7506/spkx1002-6630-201705033
不同脱脂条件下米渣蛋白的结构及功能性质
Structural and Functional Properties of Rice Dreg Protein Prepared by Different Degreasing Methods
罗舜菁 1耿勤 1颜小燕 1伍立新 2刘成梅 1戴涛涛 1吕成良2
作者信息
- 1. 南昌大学食品科学与技术国家重点实验室,江西南昌 330047
- 2. 江西金农生物科技有限公司,江西宜春 336400
- 折叠
摘要
Abstract
The structural and functional properties of defatted rice dreg protein,obtained by different simulated industrial degreasing methods including alkaline hydrolysis,lipase hydrolysis and ethanol soaking,were determined.The degreasing rates were 95.66％ for ethanol soaking,81.29％ for lipase hydrolysis,and 77.35％ for alkaline hydrolysis,respectively.Besides,results showed that all three degreasing methods had no significant effect on the primary and secondary structures of rice dreg protein,but changed the protein composition and tertiary structure to a certain degree.In addition,surface microstructure analysis showed that the degreasing process affected the aggregation of rice dreg protein.The degreasing process could significantly affect the functional properties ofrice dreg protein by modifying its composition and structure.It is worth noting that lipase degreasing could significantly improve the functional properties of rice dreg protein.关键词
米渣蛋白/脱脂工艺/结构/功能性质Key words
rice dreg protein/degreasing process/structure/functional properties分类
轻工纺织引用本文复制引用
罗舜菁,耿勤,颜小燕,伍立新,刘成梅,戴涛涛,吕成良..不同脱脂条件下米渣蛋白的结构及功能性质[J].食品科学,2017,38(5):202-207,6.
