期刊论文

中文

粮食与油脂

1008-9578

2016

29

10

28-31

10.3969/j.issn.1008-9578.2016.10.008

粮食深加工与品质控制湖南省2011协同创新项目资助；

本校为第一机构

以脱脂薏米为研究对象,采用碱法和酶法（蛋白酶和淀粉酶）提取薏米蛋白,并比较3种提取方法对薏米蛋白的功能特性（溶解性、持水性、持油性、乳化性及乳化稳定性、起泡性及起泡稳定性）的影响。结果表明,采用碱法、蛋白酶法和淀粉酶法提取的薏米蛋白的纯度分别为71.05%、86.66%、38.13%。在pH 9.0时,蛋白酶提蛋白的溶解性最大,为86.04%。温度为40℃时,碱法提蛋白的溶解性最大,为79.5%。蛋白酶法提取的薏米蛋白的乳化性、持水性优于碱法和淀粉酶提取的。

With defatted adlay as the research, object the functional properties （ solubility, waterholding capacity, oil-absorbing capacity, emulsifying capacity, emulsion stability, foaming capacity and foaming stability ） of adlay protein isolated by three different extraction methods such as alkaline, protease-enzymatic and amylase-enzymatic extraction were compared in this study. The results showed that the purity of adlay protein isolated by alkaline, protease-enzymatic and amylase-enzymatic extraction was 71.05%, 86.66% and 38.13%, respectively. ...