期刊论文

Effects of Acid Precipitation at Different pH Values with Three Different Organic Acids on the Structure of Rice Bran Protein

中文

食品科学

1002-6630

2018

39

16

40-46

10.7506/spkx1002-6630-201816007

国家自然科学基金面上项目(31771918) 公益性行业(农业)科研专项(201303071)。

本校为第一机构

以传统碱溶酸沉制备米糠蛋白所用的盐酸为对照,采用酒石酸、苹果酸、柠檬酸3种有机酸分别在pH 4.0、3.5、3.0、2.0条件下酸沉制备米糠蛋白,研究有机酸酸沉对米糠蛋白结构的影响。结果表明,同种有机酸在不同pH值条件下酸沉,当酸沉pH值下降时,米糠蛋白总巯基含量和α-螺旋相对含量无显著变化,游离巯基含量和无规卷曲相对含量上升,β-折叠和β-转角相对含量下降,内源荧光强度和表面疏水性先增加后下降。相比盐酸酸沉,有机酸在相同pH值条件下酸沉制备米糠蛋白的总巯基、二级结构组成和表面疏水性无显著差异,但游离巯基含量下降、内源荧光强度升高。分子质量分布、粒径分布及电泳结果表明,较低pH值条...

In order to assess the effect of acid precipitation with different organic acids on the structure of rice bran protein, tartaric, malic, and citric acid were separately used to prepare rice bran protein at varying pH values (4.0, 3.5, 3.0, and 2.0) in comparison with hydrochloric acid as control. The results indicated that for each organic acid, total sulphydryl and α-helix content of rice bran protein did not significantly change with decreasing pH, whereas free sulphydryl and random coil content increased, β-sheet and β-turn content decrea...