期刊论文

中文

中国油脂

1003-7969

2014

39

6

45-48

“十二五”国家科技支撑计划课题（2011BAD02B00）；

本校为第一机构

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...

In order to explore the differences between the rice bran proteins extracted from low tempera-ture 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 mate-rials 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 pro...