酶法提取米渣中的蛋白质的功能性研究

THE FUNCTIONAL PROPERTIES OF PROTEINS EXTRACTED FROM RICE RESIDUES ENZYMATICALLY

对不同蛋白酶提取米渣中蛋白质的功能特性进行了测定研究，得出蛋白酶提取物的起泡性和吸油性较好，而稳定性相对较弱；并采用高效液相色谱分析得出了不同蛋白酶提取物的相对分子质量大多在2000以下，主要集中于200～600之间．不同蛋白酶提取物功能特性不同，因此可以针对不同的功能应用采用不同蛋白酶提取米渣中的蛋白质．

The functional properties of proteins extracted from rice residues by using different proteases were studied. The results show that the proteins have good foaming capacity, oil absorption capability and poor stability. HPLC analysis shows that the molecular weights of the proteins extracted by different proteases are mostly less than 2 000 Da and are mainly distributed within 200 - 600 Da. Because of the different functional properties of the proteins extracted by different proteases, differnet proteases can be selected for extracting proteins in the rice residues according to different functional requirements.