米糠蛋白提取中褐变抑制剂的筛选

Screening of browning inhibitor in the extraction of rice bran protein

米糠蛋白是一种低过敏性的优质植物性蛋白,但制备过程中常伴随褐变反应的发生,导致制备出的米糠蛋白成品颜色深,限制了米糠蛋白在食品及相关领域的广泛应用。本文以米糠为原料,分别采用碱法和复合法提取米糠蛋白,在提取米糠蛋白的过程中分别加入各种不同的抑制剂,以抑制褐变反应。碱法提取米糠蛋白过程中,最佳抑制剂为1.5%的次氯酸钠,色素抑制率为64.2%,蛋白提取率为53.7%;复合法中,以3.0%的抗坏血酸、1.0%的次氯酸钠和0.15%的L-半胱氨酸为最佳复配抑制剂的情况下,提取出的米糠蛋白颜色浅,此时色素抑制率为69.87%,蛋白提取率为80.06%,褐变抑制效果显著,蛋白提取率高。

Rice bran protein is hypoallergenic and high-quality plant protein. Browning reactions often occur with extraction process of rice bran protein,and the color of protein production is dark that limits the applications of rice bran protein.Rice bran was used as the raw material and many kinds of inhibitors were added in the extraction process of rice bran protein to prevent the browning of rice bran.In the alkali extraction process,the best inhibitor was sodium hypochlorite,the protein extraction rate was 53.7% and inhibitory rate of pigment was 64.2%.1n the compounding extraction process, the best inhibitor was the mixture of 3.0% ascorbic acid, 1.0% Sodium hypochlorite and 0.15% L-Cysteine. Under this condition, inhibition rate of pigment was 69.87% and protein extraction rate was 80.06%.