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亞臨界水萃取米糠蛋白工藝與功能特性研究
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國家自然科學(xué)基金資助項目(309700309);中國博士后科學(xué)基金資助項目(20100471379);江蘇高校優(yōu)勢學(xué)科建設(shè)工程資助項目和江蘇大學(xué)人才基金資助項目(128300289)


Optimization for the Extraction and Function Characteristics of Protein from Rice Bran by Subcritical Water
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    摘要:

    以米糠蛋白提取率為指標(biāo),,通過單因素和正交試驗,,優(yōu)選出米糠蛋白的亞臨界水萃取工藝參數(shù)并對其功能特性評價,。結(jié)果表明,,壓力為8.0MPa,、體系pH值 9.0、萃取溫度200℃,、水料比15mL/g,、提取時間25min時,米糠蛋白提取率達(dá)55.9%,,其蛋白乳化活性為119.8mL/g,,乳化穩(wěn)定性為81.3min,起泡性為71.5%,,起泡穩(wěn)定性為37.4%,,持水性為5.6%,持油性為3.7%,,溶解度為68.4%,。與堿水浸提法和超聲波輔助堿水提取法相比,米糠蛋白的亞臨界水萃取法在提取時間和提取率方面均具有明顯的優(yōu)勢(堿水提取法和超聲波輔助堿水提取法的提取時間和提取率分別為120min,、35.6%和30min,、48.1%)。

    Abstract:

    With the aim to optimize the technology parameter of subcritical water extracting protein from rice bran, the single factor and orthogonal experiments were conducted by taking protein yield as index, and the function characteristics of protein from rice bran were studied. The results were as follows: the ratio of protein in the extracts was 55.9% at 8.0MPa, pH value 9.0, 200℃ for 25min with the liquid-solid ratio of 15mL/g, the emulsion activity index of rice bran protein was 119.8mL/g, and the emulsion stability indicator was 81.3min; the foamability and the stability of foam were 71.5% and 37.4% respectively; the water/oil absorption and the solubility were 5.6%, 3.7% and 68.4% respectively. The extract time and the protein yield of rice bran extracted by the methods of alkaline water and ultrasonic assisted alkaline water were 120min, 35.6%, and 30min, 48.1% respectively. Compared with the previous two methods, subcritical water extracting protein from rice bran has obvious advantage in saving time and extraction ratio.

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張海暉,武妍,段玉清,任曉鋒,胡玥.亞臨界水萃取米糠蛋白工藝與功能特性研究[J].農(nóng)業(yè)機(jī)械學(xué)報,2011,42(11):139-143. Zhang Haihui, Wu Yan, Duan Yuqing, Ren Xiaofeng, Hu Yue. Optimization for the Extraction and Function Characteristics of Protein from Rice Bran by Subcritical Water[J]. Transactions of the Chinese Society for Agricultural Machinery,2011,42(11):139-143.

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