蛋白组分对米蛋白功能性质影响的研究

以不同配比米蛋白组分的样品为试材,比较各样品的功能性质变化,明确各蛋白组分对蛋白产品品质影响的差异,为今后进行分子设计和重组生产米蛋白产品提供理论支撑。通过各蛋白样品的溶解性,乳化特性,起泡特性,持水性/持油性等功能性质研究,结果表明,米糠浓缩蛋白的溶解性比大米浓缩蛋白高200%左右;米糠蛋白各功能性质显著优于大米蛋白,但大米蛋白的起泡稳定性比米糠蛋白提高近20%。米蛋白中的清蛋白提高产品的溶解性、持水性/持油性,降低起泡稳定性;醇溶蛋白提高产品的乳化特性;谷蛋白提高产品的起泡稳定性。蛋白产品的功能性质与蛋白组分的组成密切相关。

Research on the effects of protein components of rice protein functional properties

With different ratio of rice protein components of the sample as the test materials, comparing the samples of the functional properties of change, clear the protein components of differences in the effect of protein product quality, for the future to restructure the molecular design and production of rice protein products to provide theoretical support. Through samples of protein solubility, emulsifying property, foaming property, the function such as water/oily nature study, the results showed that the rice bran protein concentrate the functional properties of rice protein concentrate is obviously better than, but higher than that of rice bran protein foam stability of rice protein by almost 20%. Albumin to improve the products in rice protein solubility, hold water/oil, reduce the foam stability; Gliadin emulsifying properties of improve product;Gluten protein foam stability of the product. The functional properties of protein product composition of protein components are closely related.