期刊论文

中文

现代食品科技

1673-9078

2017

33

1

173-178 and 205

10.13982/j.mfst.1673-9078.2017.1.027

公益性行业（农业）科研专项（201303071） 湖南省教育厅项目（14C1181）

本校为第一机构

米糠贮藏不同时间脱脂制备米糠蛋白,研究米糠贮藏时间对米糠蛋白结构的影响。结果表明：随着米糠贮藏时间的延长,米糠脂质逐渐水解和氧化,米糠蛋白羰基和二硫键含量分别从1.76和5.69 nmol/mg增加到9.16和8.25 nmol/mg,游离巯基含量从7.58下降到1.22 nmol/mg,表明米糠贮藏期间米糠蛋白发生了氧化。当米糠贮藏时间由0 d增加到10 d,米糠蛋白内源荧光强度下降,最大荧光峰位蓝移,表面疏水性下降,米糠蛋白分子量分布图中蛋白质聚集体比例和粒径增加,表明米糠贮藏期间米糠蛋白逐渐形成氧化聚集体;傅里叶红外分析表明蛋白质氧化导致米糠蛋白α-螺旋和β-折叠含量下降,β-转角和无规卷曲含量上升。电泳分...

Rice bran stored for different periods before defatting and preparing rice bran protein were used to analyze the effect of storage time on the structure of rice bran proteins. The results showed that, as storage time increased, rice bran lipids were gradually hydrolyzed and oxidized. The protein carbonyl and disulfide content of rice bran protein increased from 1.76 and 5.69 nmol/mg and 9.16 and 8.25 nmol/mg, respectively, while free sulfhydryl content decreased from 7.58 to 1.22 nmol/mg, which indicated that storage of rice bran caused oxidati...