米糠蛋白的组成及功能性-北京交通大学学报.PDF

※基础研究 食品科学 2012, Vol.33, No.23 143 1 2 1 1,* 郑煜焱 ，曾 洁 ，李 晶 ，李新华 (1.沈阳农业大学食品学院，辽宁 沈阳 110866 ；2.河南科技学院食品学院，河南 新乡 453500) 摘 要：以米糠蛋白为原料，通过Osborn分级分离和氨基酸分析，对米糠蛋白的组成及营养价值进行分析，并分别 研究不同pH值、温度和蛋白质量浓度对米糠蛋白的溶解性、乳化性和起泡性等功能性的影响。结果表明：米糠蛋 白主要是由清蛋白和球蛋白构成，氨基酸组成全面，比例合适，且米糠蛋白中的疏水性氨基酸含量较高。米糠蛋白 在不同pH值和温度条件下溶解度、乳化性、起泡性不同；米糠蛋白溶解度在等电点范围趋于最小；蛋白质量浓度 对米糠蛋白乳化性有较大影响。 米糠蛋白；Osborn分级；氨基酸分析；功能性 Composition and Functional Properties of Rice Bran Proteins 1 2 1 1,* ZHENG Yu-yan ，ZENG Jie ，LI Jing ，LI Xin-hua (1. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China； 2. College of Food Science, Henan Institute of Science and Technology, Xinxiang 453500, China) Abstract ：The protein composition of rice bran protein isolate (RBPI) was investigated by Osborn fractionation and its amino acid composition and nutritional value were analyzed. Besides, the effect of pH, temperature and protein concentration on its functional properties such as solubility and emulsifying and foaming properties were examined. RBPI was mainly composed of albumin and globulin and contained a full range of amino acids with a well-balance composition and high levels of hydrophobic amino acids. The solubility and emulsifying and foaming properties of RBPI varied with pH and temperature. The lowest solubility was reached at pH values near the isoelectric point. The concentration of RBPI had a great effect on its emulsifying properties. Key words ：rice bran proteins ；Osborn fractionation ；amino acid analysis ；functional properties 中图分类号：TS201.4