共查询到20条相似文献,搜索用时 31 毫秒
1.
采用碱提取酸沉淀方法和膜分离技术从菜籽粕制取沉淀蛋白和可溶性蛋白,研究蛋白产物中的硫甙和植酸分布、膜分离操作对可溶性蛋白的硫甙和植酸含量的影响、以及可溶性蛋白的抗氧化活性。结果表明,沉淀蛋白得率较低,需要回收可溶性蛋白。菜籽粕中的硫甙被碱液提取并主要集中于可溶性蛋白,膜分离可以明显降低可溶性蛋白中的硫甙含量,经CF=4 及DV=3 的膜分离,得到的可溶性蛋白中的硫甙含量仅为0.11mg/g。可溶性蛋白还具有清除DHPP 自由基活性的作用。碱液不能有效提取菜籽粕中的植酸,大部分植酸残留在提取蛋白后的残渣中,膜分离难以分离可溶性蛋白中的植酸。 相似文献
2.
3.
4.
5.
6.
The effect of malt addition and yeast concentration on the hydrolysis of phytic acid during different stages of bread making has been reported. There was a considerable hydrolysis of phytic acid with the addition of yeast and malt. In the breads of S-308 and WL-711 wheat varieties, the loss of phytic phosphorus was 6.6. 8,1; 24.6, 23.0 and 26.6, 27.7% in case of nonyeasted, 1.5% and 3% yeasted dough of whole wheat flour (Atta) respectively. However in white bread, the loss of phytic phosphorus was 14.0 and 18.4; 46.2 and 41.5; 51.7 and 49.4%, in non-yeasted, 1.5% and 3% yeasted doughs of S-308 and WL-711 wheat varieties respectively. A significant loss of phytic acid was observed at a yeast level of 1.5 and 3% and with 0.4% malt addition as compared with the control. Most of the phytic acid was hydrolysed during the fermentation and proofing stages in both types of bread samples. 相似文献
7.
双液相萃取菜籽粕蛋白的萃取沉淀特性 总被引:4,自引:0,他引:4
本文以双液相萃取菜粕为研究对象,测定了不同pH下菜粕中蛋白质、植酸和总磷的溶解曲线以及室温下蛋白质的沉淀曲线。试验表明,在40℃,pH=12时,双液相萃取粕蛋白质萃取率为7.15%,植酸萃取率为33.6%。双液相萃取粕蛋白质的等电点在pH=4~6,pH=5时蛋白质沉淀率为72.1%。 相似文献
8.
9.
菜籽粕脱毒液中植酸的提取及其抗氧化活性 总被引:1,自引:0,他引:1
采用碱沉淀法从菜籽粕脱毒液中回收提取植酸并对该制备植酸的抗氧化活性进行研究。以BHT为阳性对照,考察植酸对猪油的酸价和过氧化值的影响;采用流动化学发光法和可见分光光度法,以VC为阳性对照,考察植酸清除羟自由基( ·OH)、超氧阴离子自由基(O2 ·)、1, 1-二苯基-2-苦苯肼自由基(DPPH自由基)及H2O2的能力。结果表明:回收提取植酸以NaOH调节溶液pH8为优,得率达92.83%,植酸含量为45.96%;植酸对猪油的酸败和过氧化有一定的抑制作用且优于BHT;制备植酸(实验制备)清除各种自由基的能力依次为:O2 ·> ·OH>H2O2>DPPH自由基,且除DPPH自由基外对其他自由基清除效果均优于VC。表明植酸是一种较好的天然抗氧化剂。 相似文献
10.
K. D. Schwenke R. Mothes Karin Marzilger Julitta Borowska Halina Kozlowska 《Molecular nutrition & food research》1987,31(10):1001-1013
The interaction of two main protein fractions of rapeseed —the 12 S globulin and the low-molecular albumin fraction —with two phosphate-containing polyanions —phytic acid and octametaphosphate (OMP) —has been studied using turbidimetric titration and chemical analysis after precipitation. Both proteins form insoluble complexes with the polyanions below the isoelectric point. The globulin is precipitated quantitatively by both polyanions at pH 3.0. A precipitation of more than 90% of the albumin occurs by OMP, while phytic acid precipitates only 80% of this protein at pH 3.0. Increasing amounts of polyanions over the precipitation points result in a partial solubilization of albumin-polyanion complexes. The amount of polyanions bound to the proteins increases with decreasing pH. A (1:1)-stoichiometry of phytic acid binding on the globulin has been found at pH 3.0, while the ratio of phosphate groups of OMP to basic groups of globulin is only 8.0. The maximum binding of both anions at the precipitation point amounts to 0.8 mol phosphate per mol basic groups of albumin with both polyanions at pH 3.0 using turbidimetry. An excess binding of polyanions to the globulin has been found with phytic acid at pH < 3.0 and with OMP at pH 3.0 after increasing the amount of OMP over the precipitation point. 相似文献
11.
MARIA R. SERRAINO LILIAN U. THOMPSON LAURENT SAVOIE GUY PARENT 《Journal of food science》1985,50(6):1689-1692
Phytic acid in rapeseed flour was reduced by pH adjustment to 5.15 with subsequent dialysis or by phytase treatment at pH 5.15 with subsequent dialysis. The effect of phytate reduction on the rate and extent of protein and amino acid digestibilities was then determined using an in vitro pepsin-pancreatin proteolysis method with simultaneous dialysis of reaction products. A 51% reduction in phytic acid increased the rate of release of many essential amino acids but a further 89% reduction in phytic acid did not enhance that effect. Phytate removal did not improve the protein digestibility. 相似文献
12.
13.
油菜籽加工技术研究进展 总被引:1,自引:0,他引:1
油菜籽是世界第三大油料,我国油菜籽种植面积和总产居世界首位。油菜籽是食用、饲用和能源用的重要原料,目前世界各国对油菜籽的高效加工利用技术均展开了广泛的研究。简要介绍了油菜籽脱皮冷榨膨化工艺技术,无有机溶剂油脂高效提取工艺技术,菜籽饼粕同步提取多酚、多糖、植酸和浓缩蛋白工艺技术,Burco食用菜籽蛋白制备技术等目前油菜籽加工技术研究的最新成果。 相似文献
14.
15.
《Food chemistry》2005,93(2):331-336
Four cruciferous seeds (small radish, radish, white mustard and rapeseed) were germinated in order to study the fate of inositol hexaphosphate (IP-6, phytic acid) and activity of trypsin inhibitor (TIA). Reduction in the content of phytic acid depended on the time of germination. After four days of germination, when sprouts were ready-to-eat, the amount of this compound was about 50% lower in three out of the four seeds evaluated. Next, a sharp reduction in phytic acid occurred during thermal treatments (pasteurization and sterilization) of germinated rapeseed and radish sprouts. In thermal processes, a decrease in inositol hexaphosphate content was accompanied by the appearance of lower forms of inositol phosphates: IP-5, IP-4 and IP-3.The analysis of TIA, in rapeseed and radish seeds, in four-day sprouts and in these sprouts after thermal treatment, showed that only thermal processes caused complete disappearance this activity. 相似文献
16.
17.
18.
水酶法提取菜籽油工艺产生了大量废水,其中含有丰富的水溶性蛋白、碳水化合物和抗营养因子。为了降解水中的抗营养物质植酸,利用筛选出的酵母菌对其进行发酵,并通过正交试验优化培养条件,得出K酵母在32℃,pH 7条件下培养36 h,可将废水中植酸降解87%,从而为废水的循环利用或达标排放打下了基础。 相似文献
19.
菜籽粕脱毒提取菜籽蛋白研究进展:Ⅱ菜籽分离蛋白的制取 总被引:9,自引:1,他引:9
比较了不同萃取水相、菜籽品种及菜籽加工方法对蛋白质萃取率的影响。介绍了几种具有较高蛋白质得率的菜籽分离蛋白制取工艺,并对降低分离蛋白产品植酸含量进行了讨论。 相似文献
20.
Rapeseed was germinated over a 7-day period and the changes in phytic acid, protein and fat contents were monitored. Two-day germination period reduced the phytic acid by 13% and slightly increased the fat and protein by 6 and 4%, respectively. A 65% decrease in phytic acid, 10% increase in protein and 46% decrease in fat were observed after 7 days of germination. The free fatty acid values increased from 1 to 120. While reduction in phytic acid and increase in protein are desirable, the reduction in fat and its increased hydrolysis to free fatty acids after 7 days may be considered detrimental if rapeseed oil is to be extracted for commercial purposes. 相似文献