摘要
通过研究碱处理对大米谷蛋白分子间作用力的影响,表明蛋白浓度9%(w/v)时,蛋白的黏度和表面疏水性大幅上升。9%(w/v)的谷蛋白含量条件下,pH<11.5,大米谷蛋白分子间作用力不发生变化;pH11.5~12.5,谷蛋白分子内与分子间的二硫键与巯基发生交换反应,产生聚集同时疏水基团暴露;pH13.0,部分谷蛋白分子的二硫键与巯基被破坏;pH13.5,谷蛋白分子的二硫键含量显著降低。
Changes of the molecular interaction of rice protein treated by alkali were studied. Results show as follows: Both viscosity and surface hydrophobic nature enhance significantly at a glutelin concentration of 9% (w/v). With this glutelin concentration, at pH 〈 11.5 the molecular interaction of glutelin does not show any change; at pH 11.5 ~ 12.5 the intermolecular sulfhydryl and disulfide bonds of the glutelin exchange with the intramolecular sulfhydryl and disulfide bonds, aggregation appeares and hydrophobic groups are exposed; at pH 13.0 the content of disulfide bonds significantly decreases.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2007年第4期1-4,共4页
Journal of the Chinese Cereals and Oils Association
基金
"十五"重大专项2001BA501A03
关键词
碱处理
大米蛋白
黏度
表面疏水性
巯基与二硫键
热特性
alkali treatment, rice protein, viscosity, surface hydrophobic nature, sulfhydryl and disulfide bond, thermal property