摘要
根据糖类化合物成分和蛋白质形态特征的变化研究了淀粉酶水解法从米渣中制取高纯度大米蛋白的机理。高压液相色谱(HPLC)分析显示,随着淀粉酶水解时间的延长,高分子糖组分含量降低,而低聚糖含量增加,表明α-淀粉酶通过水解米渣中的多糖物质使蛋白质与糖得以分离。扫描电子显微镜(SEM)对不同纯度蛋白质表面微观形态观察发现,随着蛋白质纯度的提高,其表面结构变化依次为连续光滑-蜂窝状结构-凝胶状片层结构,表明去除糖类物质可有效提高蛋白质的纯度。
The mechanism of amylase hydrolysis in preparation of rice protein isolates was studied with change of oligo-saccharide compositions and protein conformation.The results of high pressure liquid chromatograpgy(HPLC)analysis showed that during amylase hydrolysis,the contents of oligosaccharide compositions increased gradually,The change of rice protein micro-morphology observed by scan electrical microscope(SEM)showed rice dregs protein was filled with sugar,and gel structure of rice protein isolates appeared accompanied with the separation of sugar.
作者
王章存
刘建学
姚惠源
Wang Zhangcun;Liu Jianxue;Yao Huiyuan(School of Food&Bioengineering,Zhengzhou Institute of Light Industry,450002;School of Food&bioengineering,HenanUniversity of Science&Technology,471003;School of Food Sci.&Tech.,Southern Yangtze University,214036)
出处
《中国农学通报》
CSCD
2006年第5期82-84,共3页
Chinese Agricultural Science Bulletin
基金
科技部十五科技攻关项目"稻米深加工技术研究与开发"(2001BA501A03)。
