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| 大米蛋白在乳化体系不同相中的分子特征研究 | |
| 引用本文： | 王章存,刘卫东,姚惠源.大米蛋白在乳化体系不同相中的分子特征研究[J].中国粮油学报,2007,22(1):1-4. |
| 作者姓名： | 王章存 刘卫东 姚惠源 |
| 作者单位： | 1. 郑州轻工业学院,食品与生物工程学院,郑州,450002 2. 郑州牧业工程高等专科学校,郑州,450008 3. 江南大学食品学院,无锡,214006 |
| 摘 要： | 以大米蛋白酶解物为实验材料,研究了不同pH值条件下乳化体系各相中的蛋白质分子特征。结果表明,在乳化相和水相之间、不同pH值时的乳化相之间蛋白质分子大小接近,但它们的氨基酸组成差异显著,说明它们不是相同的蛋白组分。计算表明,不同pH值条件下乳化相中蛋白质的疏水性值大于水相蛋白质,在高pH时两相的蛋白疏水性值差别变小。 |
| 关 键 词： | 大米蛋白 乳化性 疏水性 氨基酸组成 |
| 收稿时间： | 2006-01-05 |
| 修稿时间： | 2006年1月5日 |
Characterization of Rice Proteins in Different Phases of Emulsifying System |
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| Wang Zhangcun,Liu Weidong,Yao Huiyuan.Characterization of Rice Proteins in Different Phases of Emulsifying System[J].Journal of the Chinese Cereals and Oils Association,2007,22(1):1-4. | |
| Authors: | Wang Zhangcun Liu Weidong Yao Huiyuan |
| Abstract: | The characterization of components in different phases of emulsifying system consisting of rice protein hydrolysates with soybean oil was studied.The results show that the relative molecular mass of protein components in water and emulsified phase is almost equal,but the composition of amino acids is quite different under a same emulsification system.Among the systems in different pH,the components of protein and amino acids in emulsified phase are also different,so are in water phase.The hydrophobic nature value of protein components in emulsified phase is higher than that in water phase. |
| Keywords: | rice protein emulsification hydrophobic nature amino acid composition |
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