期刊论文

Effect of Rice Bran Storage on the Structure of Rice Bran Globulin

中文

食品科学

1002-6630

2017

38

1

252-257

10.7506/spkx1002-6630-201701042

国家自然科学基金青年科学基金项目(31201319) 公益性行业(农业)科研专项(201303071)

本校为第一机构

将米糠贮藏不同时间脱脂制备米糠球蛋白,研究米糠贮藏对米糠球蛋白结构的影响。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,米糠球蛋白羰基和二硫键含量增加,游离巯基含量下降,表明米糠贮藏期间米糠球蛋白发生了氧化。当米糠贮藏时间由0 d延长到10 d,米糠球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,分子质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球蛋白逐渐形成氧化聚集体;傅里叶变换红外光谱分析表明,米糠贮藏导致米糠球蛋白α-螺旋和β-折叠含量下降,β-转角和无规卷曲含量上升;电泳分析表明,蛋白质氧化导致米糠球蛋白形成了氧化聚集体,二硫键...

Rice bran globulin was prepared from defatted rice bran stored for different periods, and its structure was investigated as a function of storage time of the starting raw material. The results showed that as the storage time increased, the lipid in rice bran was gradually hydrolyzed and oxidized, and consequently protein carbonyl and disulfide contents of rice bran globulin increased, along with a decrease in free sulphydryl content of rice bran globulin, which indicated that the storage of rice bran could lead to the oxidation of rice bran globulin. As the storage time of rice bran was increa...