期刊论文

Structural changes of rice bran albumin during storage of rice bran

中文

中国油脂

1003-7969

2016

41

7

15-19

10.3969/j.issn.1003-7969.2016.07.004

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

以不同贮藏时间新鲜米糠为原料脱脂制备米糠清蛋白,研究新鲜米糠贮藏时间对米糠清蛋白结构的影响。结果表明:新鲜米糠制备米糠清蛋白的羰基、游离巯基和二硫键含量分别为1.55、46.56、4.01 nmol/mg,随着新鲜米糠贮藏时间的延长,米糠清蛋白的羰基和二硫键含量增加,游离巯基含量下降,新鲜米糠贮藏10 d制备米糠清蛋白的羰基、游离巯基和二硫键含量分别为6.55、29.40、7.87 nmol/mg,表明新鲜米糠贮藏过程中米糠清蛋白发生了氧化;当新鲜米糠贮藏时间从0 d增加到10 d,米糠清蛋白粒径从60.18 nm逐渐增加到82.69 nm,溶解性从88.54%逐渐下降到56.00%,表面疏水性指数从789.56逐渐下降到608.97,Zeta电位绝对...

Fresh rice bran stored for different periods were used as raw material to prepare rice bran albumin after defatting,and effects of storage time of fresh rice bran on the structure of rice bran albumin were investigated. The results showed that contents of carbonyl, free sulphydryl and disulfide of rice bran albumin prepared by fresh rice bran were 1. 55,46. 56,4. 01 nmol /mg, respectively. Contents of carbonyl and disulfide of rice bran albumin increased,while content of free sulphydryl decreased as storage time of fresh rice bran prolonged. Contents of carbonyl, free sulphydryl and disulfide ...