期刊论文

中文

中国油脂

1003-7969

2015

40

10

15-19

10.3969/j.issn.1003-7969.2015.10.004

基金项目：公益性行业（农业）科研专项经费项目（201303071） 湖南省教育厅项目（14C1181） 湖南省2011协同创新项目（湘教通[2013]448号）

本校为第一机构

以新鲜米糠为原料经不同时间贮藏后脱脂制备米糠清蛋白,研究贮藏时间对米糠清蛋白功能性质的影响。结果表明:随着贮藏时间的延长,米糠清蛋白羰基含量逐渐增加,表明米糠清蛋白在贮藏过程中发生了氧化;随着贮藏时间延长和米糠清蛋白氧化程度的增加,米糠清蛋白的溶解性、持水性、起泡性、泡沫稳定性和乳化性持续下降,而持油性和乳化稳定性先缓慢上升后显著下降。研究结果表明米糠短期贮藏可改善米糠清蛋白部分功能性质,而长期贮藏会引起米糠清蛋白功能性质显著下降。

Fresh rice brans stored for different periods were used as raw materials to prepare rice bran al- bumin after defatting, and the effects of storage time on the functional properties of rice bran albumin were investigated. The results indicated that with storage time prolonging, carbonyl content of rice bran albumin increased, which indicated that the storage of rice bran led to oxidation of rice bran albumin. As storage time and oxidation degree of rice bran albumin increased, the solubility, water holding capacity, foamability, foam stability and emulsifying activity of rice bran albumin decr...