不同脱脂条件下米渣蛋白的结构及功能性质

摘要

采用碱法、脂肪酶法、乙醇浸泡法模拟工厂米渣蛋白脱脂工艺,制备脱脂米渣蛋白,比较不同脱脂方式对米渣蛋白结构及功能性质的影响,为选择合适的脱脂方式提供理论依据.结果表明:3种脱脂方式的脱脂率分别为醇法95.66％、酶法81.29％、碱法77.35％;脱脂会在一定程度上改变米渣蛋白的蛋白组成及三级结构,但对蛋白的一级和二级结构没有显著影响;另外,通过表面微观结构分析发现,脱脂会影响米渣蛋白的重聚集行为.脱脂工艺对米渣蛋白的组分及结构特性的改变会显著影响其功能性质.其中,酶法脱脂可以明显改善米渣蛋白的功能性质.%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.