期刊论文

Chen, Jiwang

中文

中国粮油学报

1003-0174

2015

30

4

33-38+43

湖北省教育厅优秀中青年人才项目(Q20091808)； 武汉工业学院2001年研究生创新基金(2011CX012)；

本校为第一且通讯机构

比较并分析了米渣蛋白(RDP)、脱酰胺米渣蛋白(RDDP)、米渣发泡蛋白(RDFP)的理化性质及形态结构。结果表明在p H 2~12,RDP的溶解度较低,RDDP的溶解度在p H 2~4.5减小,在p H 4.5~12则增加,RDFP的溶解度均高于90%。与RDP相比,RDDP与RDFP的起泡力在p H 8~10分别增加39%与126%以上,且在p H 9.5时分别达到最高值56%和196%。RDP的乳化性稳定,RDDP先减小后增大,RDFP则一直增大。RDDP与RDFP的必需氨基酸总量分别比RDP减少8.29%与7.7%,疏水值分别增加9.14%与30%。RDP、RDDP、RDFP均存在糖蛋白和α-螺旋、β-折叠片等二级结构,且数量依次减少。RDP结构紧密,聚集呈球状,RDDP分裂为相对较小的块状聚集体,RDFP...

Physicochemical properties and morphological structure of rice dreg protein (RDP), rice dreg decarboxamidation protein (RDDP) and rice dreg foaming protein (RDFP) had been investigated. Solubility of RDP was low and stable at pH 2~12, solubility of RDDP decreased at pH 2~4.5 then increased at pH 4.5~12 and solubility of RDFP was more than 90%. Compared to RDP, foaming force of RDDP and RDFP increased of more than 39% and 126% at pH 8~ 10 respectively and reached the maximum 56% and 196% at pH 9.5 respectively. Emulsibility of RDP was stable and emulsibility of RDDP firstly decreased and then i...