摘要
研究蒸汽爆破辅助碱提酸沉法提取米糠中蛋白的最佳工艺条件及其对米糠微观结构的影响。以米糠蛋白提取率为响应值,采取单因素结合响应面法对蒸汽爆破辅助碱提酸沉法提取米糠蛋白中的汽爆压强、保压时间、水分含量、粉碎细度工艺参数进行优化,并采用扫描电镜对汽爆前后的米糠微观结构进行测定分析,结果表明:最适的蒸汽爆破工艺条件为汽爆压强0.85 MPa,保压时间67 s,水分含量64%,粉碎细度100目,在此条件下的米糠蛋白提取率达到82.93%;蒸汽爆破处理能使米糠微观结构发生显著改变,表面变的凸凹不平、比表面积增大、粗糙多孔、立体网状结构更为丰富,米糠植物细胞壁显著破裂,这也是蒸汽爆破处理能提高米糠蛋白提取率的作用原因。
In this paper, the effects of steam explosion assisted alkali extraction and acid precipitation on the extraction of protein from rice bran and the effect of steam explosion on the microstructure of rice bran were studied. Having rice bran protein extraction yield as the response value, the single-factor combined response surface method was used to optimize the steam explosion pressure, dwell time, moisture content and pulverization fineness in the extraction of rice bran protein by steam explosion assisted alkali extraction and acid precipitation. Scanning electron microscopy was used to determine and analyze the microstructure of rice bran before and after steam explosion. The results showed that the optimum steam explosion conditions are ;steam explosion pressure was 0.85 MPa, dwell time was 67 s, moisture content was 64 %, and crushing fineness was 100 mesh, under these conditions, the extraction rate of rice bran protein reached 82.93% ; steam explosion treatment can significantly change the microstructure of rice bran, the surface became uneven, the specific surface area is increased, rough porous and three-dimensional network structure is more abundant. The cell wall of rice bran plants is significantly broken, which is also the reason why steam explosion treatment can increase the extraction rate of rice bran protein.
作者
肖俊琪
翟爱华
李嘉庆
孙玥
XIAO Jun-qi;ZHAI Ai-hua;LI Jia-qing;SUN Yue(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319)
出处
《中国食品添加剂》
CAS
2018年第9期134-141,共8页
China Food Additives
基金
黑龙江省教育厅重点实验室开放课题"挤压膨化对米糠谷蛋白结构及溶解特性影响研究"
关键词
蒸汽爆破
米糠
蛋白提取率
微观结构
steam explosion
rice bran
protein extraction rate
microstructure
作者简介
肖俊琪（1994-），男，硕士，研究方向：粮食，油脂及植物蛋白工程。E-mail：2574000898@qq．com。;通信作者：翟爱华（1970-），女，教授，博士，研究方向：粮食、油脂及植物蛋白工程。
