限制性酶解米糠蛋白功能性质研究

Study on Limited Enzymatic Hydrolysis of Rice Bran Protein and Modification in Functional Properties

为提高米糠蛋白的功能性质,同时避免米糠蛋白的结构破坏和苦味肽的大量产生,对米糠蛋白进行限制性酶解改性,对碱性蛋白酶限制作用下的米糠蛋白酶解物的功能性质进行研究。以米糠蛋白的溶解性,起泡性及起泡稳定性,乳化性及乳化稳定性为考察指标,分析不同水解度下米糠蛋白的功能性质。结果表明:米糠蛋白进行限制性酶解后功能性质有了很大提高,限制酶解下米糠蛋白的溶解性在DH 14,p H 10下达到98.48%,比原料蛋白在此p H下的溶解性提高了24.86%;起泡性在DH 8,p H 12下达到最大值175 m L,比原料蛋白在此p H下的起泡性提高了121.52%;起泡稳定性在DH 4,p H 2下达到最大值82.76%,比原料蛋白在此p H下的起泡稳定性提高了7.14%;乳化活性在DH 4,p H 12下达到最大值0.739,比原料蛋白在此p H下的乳化活性提高了9.32%;乳化稳定性DH 8,p H 8下达到最大值57.5%,比原料蛋白在此p H下的乳化稳定性提高了20.15%;米糠蛋白经过限制性酶解后功能性质较原料蛋白均有很大提高。

To improve the functional properties of rice bran protein, avoiding damage the rice protein structure and generate a large number of peptides, rice bran was limited enzymatic hydrolyzed through alcalase modification technics, in order to achieve the goal of improving the functional properties of rice bran. Through rice bran solubility, foaming and foaming stability, emulsification and emulsion stability as index to study the different enzymatic hydrolysis; The results showed that： the rice bran protein functional properties through hydrolysis, the solubility limit of rice bran protein hydrolysis reached the maximum 98.48% under DH 14, p H 12, higher than that material protein in this p H for 24.86%, blistering reached the maximum 175 m L higher than that material protein in this p H for 121.52% under DH 8, p H 12. Foaming stability reached the maximum 82.76% under DH 4, p H 2 higher than that material protein in this p H for 7.14%. Emulsifying reached the maximum 0.739 under DH 4, p H 12, higher than that material protein in this p H for 9.32%, emulsion stability reached the maximum 57.5% under DH 8, p H 8, higher than that material protein in this p H for 20.15%. Rice bran protein for functional properties had greatly improved through limited enzymatic hydrolysis.