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当前位置: 首页 > 文章 > 蛋白溶解性分析法研究大米焙炒过程中蛋白质热变性行为 食品工业科技 2014,35 (6) 132-135
Position: Home > Articles > Analysis of the thermal denaturation of rice protein during roasting by protein solubility study Science and Technology of Food Industry 2014,35 (6) 132-135

蛋白溶解性分析法研究大米焙炒过程中蛋白质热变性行为

作  者：
陈建新;徐岩
单  位：
江南大学工业生物技术教育部重点实验室
关键词：
焙炒;蛋白提取;大米;热变性;蛋白溶解性
摘  要：
考察了焙炒过程中大米蛋白质的热变性行为,通过大米蛋白在不同功能溶剂中的溶解度变化了解大米蛋白质在焙炒过程中次级结构的变化及热变性信息。发现热变性主要发生在焙炒的前期,热变性包括蛋白质次级结构的变化和更高能级的化学变化。与传统蒸煮方法相比,焙炒大米的蛋白质热变性程度较低。粳米和糯米中的蛋白质热变性行为基本相似,选用不同的加热介质对大米蛋白的热变性没有影响。
译  名：
Analysis of the thermal denaturation of rice protein during roasting by protein solubility study
作  者：
CHEN Jian-xin;XU Yan;Key Laboratory of Industrial Biotechnology,Ministry of Education,Jiangnan University;National Engineering Laboratory for Cereal Fermentation Technology,Jiangnan University;School of Biotechnology,Jiangnan University;
关键词：
roasting;;protein extraction;;rice;;thermal denaturation;;protein solubility
摘  要：
Thermal denaturation of rice protein during roasting was examined in this paper. The information about the changes of secondary structure of rice protein and thermal denaturation of rice protein was known through the solubility of rice protein changes in different solvents. It was found that the thermal denaturation occurred mainly in the early stage of roasting and thermal denaturation involved the change of protein secondary structure and the higher energy level chemical changes. Compared with the traditional cooking methods,roasted rice protein thermal denaturation degree was low. Protein denaturation degree of waxy rice and no waxy rice was similar during roasting and the effect of thermal denaturation of rice was the same using different heating medium.

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