【摘要】 本文研究了挤压稳定化处理对米糠中蛋白质性质的影响,结果如下:经过本试验条件下的挤压处理,米糠中可溶性蛋白质组分由42.2%降至14.3%,残渣中不可提取蛋白质由23.9%增至56.6%。在pH2～12范围内,挤压米糠中蛋白质的溶解性显著下降,但在pH4等电点附近,蛋白质的溶解度反而增加。DSC结果显示,挤压处理使得米糠中蛋白质发生了严重变性。电镜(SEM)下的超微结构照片显示,挤压处理破坏了米糠的细胞壁结构,因而加入非淀粉糖酶对挤压米糠的蛋白质提取率几乎没有作用。更多还原

【Abstract】 The protein properties in extrude-stabilized rice bran were studied. After extrusion treatment, the solubility ofproteins decreased from 42.2% to 14.3%, while the content of unextractable proteins in residue increased from 23.9% to 56.6%.The solubility of proteins in extrude-stabilized rice bran was also markedly decreased during pH 2 to 12, except at the point ofpH4. According to the graphs of DSC, it indicated that extrude-stabilization seriously denatured the proteins in rice bran. Theultrastructure photos of rice bran under SEM showed that the extrusion destroyed its cell wall structure, which made that theextraction rate of proteins from extrude-stabilized rice bran could not be improved with non-starch carbohydrases treatment .更多还原