Study on ultrasound-assisted extraction and properties of rice bran protein

被引：0
|
作者：
Liu, Haifei [1 ]
Xiao, Zhigang [1 ]
Wang, Na [1 ]
Wang, Peng [1 ]
Ma, Tao [2 ]
机构：
[1] College of Food Science, Northeast Agricultural University, Harbin
[2] Food Science Research Institute, Bohai University, Jinzhou
来源：
Xiao, Zhigang | 1600年 / Chinese Society of Agricultural Machinery卷 / 45期
关键词：
Extraction; Rice bran albumin; Rice bran glutelin; Ultrasound;
D O I：
10.6041/j.issn.1000-1298.2014.11.036
中图分类号：
学科分类号：
摘要：
The rice bran protein was extracted using stabilized rice bran by ultrasonic combined with acid-alkali soluble. Selecting the ultrasonic time, ultrasonic power, ultrasonic temperature and solid-liquid ratio as studying factors, the yeild of rice bran albumin and rice bran glutelin were chosen for single factor experiment. Rice bran albumin and rice bran glutelin were from stabilized rice bran under the best ultrasonic conditions, which were tested amino acid composition, microstructure, secondary structure and thermal stability. The results shows that the yeild of rice bran albumin and rice bran glutelin both reach the maximal value under the condition of ultrasonic time 10 min, ultrasonic power 160 W, ultrasonic temperature 50℃ and liquid-solid ratio 10 mL/g. Amino acid composition, microstructure and secondary structure showed the two protein had the typical characteristics of albumin and protein, and had higher thermal stability.
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页码：235 / 241
页数：6
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