超声波辅助碱处理增溶米渣蛋白工艺优化
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摘要
采用超声波辅助碱处理提高米渣蛋白的溶解度。选择反应温度、超声波时间、超声波强度、蛋白浓度、Na OH浓度为优化因素,通过单因素和响应面分析,得到超声波辅助碱处理增溶米渣蛋白最佳工艺条件为:反应温度50℃、超声时间60 min、超声波强度19.2 W/cm~2、米渣蛋白浓度5.1%(w/v)、Na OH浓度0.08 mol/L。在此条件下,改性后得到的米渣蛋白溶解度达(20.09±0.58)mg/m L(w/v)。SDS-PAGE结果表明蛋白的二硫键和亚基遭到破坏,处理过程中伴随着一些不溶性蛋白聚集体的溶解,且蛋白平均粒径由485 nm降低到223 nm,进而导致米渣蛋白溶解度显著增加。这些结果表明超声波辅助碱处理有助于进一步加工利用米渣蛋白,为食品的生产加工提供借鉴。
This study was to improve the solubility of rice residue protein( RRP) with ultrasound-assisted alkali treatment( UAA).The process parameters,including reaction temperature,ultrasoinc time ultrasonic intensity,protein concentration and Na OH concentration,were optimized with single factor test firstly and then optimized using response surface methodology. The optimized treatment condition were reaction temperature 50 ℃,ultrasonic time 60 min,ultrasonic intensity 19.2 W/cm~2,protein concentration 5.1% and Na OH concentration 0.08 mol/L,the RRP solubility was improved to be( 20.09 ± 0.58) mg/m L.Results of SDS-PAGE showed that the disulfide bond and subunit of RRP were subjected to destruct,the insoluble protein aggregates was dissolved by the UAA treatment.Determination of particle size showed that the protein size decreased significantly from 485 nm to 223 nm. All above attributed to the solubility improvement. These results indicated that UAA treatment was beneficial for promoting RRP processing techniques,it might be a promising manufacturing technique in food industry.
This study was to improve the solubility of rice residue protein( RRP) with ultrasound-assisted alkali treatment( UAA).The process parameters,including reaction temperature,ultrasoinc time ultrasonic intensity,protein concentration and Na OH concentration,were optimized with single factor test firstly and then optimized using response surface methodology. The optimized treatment condition were reaction temperature 50 ℃,ultrasonic time 60 min,ultrasonic intensity 19.2 W/cm~2,protein concentration 5.1% and Na OH concentration 0.08 mol/L,the RRP solubility was improved to be( 20.09 ± 0.58) mg/m L.Results of SDS-PAGE showed that the disulfide bond and subunit of RRP were subjected to destruct,the insoluble protein aggregates was dissolved by the UAA treatment.Determination of particle size showed that the protein size decreased significantly from 485 nm to 223 nm. All above attributed to the solubility improvement. These results indicated that UAA treatment was beneficial for promoting RRP processing techniques,it might be a promising manufacturing technique in food industry.
引文
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[25]Van Der Borght A,Vandeputte G E,Derycke V,et al.Extractability and chromatographic separation of rice endosperm proteins[J].Journal of Cereal Science,2006,44(1):68-74.
[26]O’Sullivan J,Murray B,Flynn C,et al.The effect of ultrasound treatment on the structural,physical and emulsifying properties of animal and vegetable proteins[J].Food Hydrocolloids,2016,53(2):141-154.
[27]Mimouni A,Deeth H C,Whittaker A K,et al.Rehydration process of milk protein concentrate powder monitored by static light scattering[J].Food Hydrocolloids,2009,23(7):1958-1965.
[28]Li K,Ma H,Li S,et al.Effect of Ultrasound on Alkali Extraction Protein from Rice Dreg Flour[J].Journal of Food Process Engineering,2016,40(2):1-9.
[2]Helm R M,Burks A W.Hypoallergenicity of rice protein[J].Cereal Foods World,1996,41(11):839-843.
[3]Kawamura Y,Muramoto M,Waldron K W,et al.Antitumorigenic and immunoactive protein and peptide factors in foodstuffs.2.Anti-tumorigenic factors in rice bran[J].Food&Cancer Prevention,1993,27(1):331-335.
[4]Wang T,Liu F,Wang R,et al.Solubilization by freeze-milling of water-insoluble subunits in rice proteins[J].Food&Function,2015,6(2):423-430.
[5]Ning X,Wang J,Yang X,et al.Preparation and characterization of protein from heat-stabilized rice bran using hydrothermal cooking combined with amylase pretreatment[J].Journal of Food Engineering,2012,110(1):95-101.
[6]Camire M E.Protein functionality modification by extrusion cooking[J].Journal of the American Oil Chemists’Society,1991,68(3):200-205.
[7]Tang S H,Navam S Hettiarachchy,Shellhammer Thomas H.Protein Extraction from Heat-Stabilized Defatted Rice Bran.1.Physical Processing and Enzyme Treatments[J].Journal of Agricultural&Food Chemistry,2002,50(25):7444-7448.
[8]Selamassakul O,Laohakunjit N,Kerdchoechuen O,et al.A novel multi-biofunctional protein from brown rice hydrolysed by endo/endo-exoproteases[J].Food&Function,2016,7(6):2635-2644.
[9]Wagner J R,Sorgentini D A,Anon M C.Thermal and electrophoretic behavior,hydrophobicity,and some functional properties of acid-treated soy isolates[J].Journal of Agricultural&Food Chemistry,1996,44(7):1881-1889.
[10]Chemat F,Zill E H,Khan M K.Applications of ultrasound in food technology:Processing,preservation and extraction[J].Ultrasonics Sonochemistry,2011,18(4):813-835.
[11]Jambrak A R,Mason T J,Lelas V,et al.Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions[J].Journal of Food Engineering,2008,86(2):281-287.
[12]Li S,Yang X,Zhang Y,et al.Effects of ultrasound and ultrasound assisted alkaline pretreatments on the enzymolysis and structural characteristics of rice protein[J].Ultrasonics Sonochemistry,2016,31(7):20-28.
[13]Laemmli U K.Cleavage of structural proteins during the assembly of the head of bacteriophage T4[J].Nature,1970,227(5259):680-685.
[14]简华君,张海瑞,黄小林,等.碱溶热处理对大豆分离蛋白溶解度、热聚集和流变性质的影响[J].食品工业科技,2014,35(16):101-104.
[15]王振宇,杨丽娜,李宏菊.碱提酸沉法提取红松仁分离蛋白的工艺研究[J].黑龙江八一农垦大学学报,2008,20(6):71-74.
[16]袁道强,杨丽.超声波改性提高大豆分离蛋白酸性条件下溶解性的研究[J].粮食与饲料工业,2008(1):27-28.
[17]Wang T,Zhang H,Wang L,et al.Mechanistic insights into solubilization of rice protein isolates by freeze-milling combined with alkali pretreatment[J].Food Chemistry,2015,178(7):82-88.
[18]Wagner J R,Gueguen J.Surface functional properties of native,acid-treated,and reduced soy glycinin.1.Foaming properties[J].Journal of Agricultural and Food Chemistry,1999,47(6):2173-2180.
[19]Jiang J,Chen J,Xiong Y L.Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline p H-Shifting Processes[J].Journal of Agricultural and Food Chemistry,2009,57(16):7576-7583.
[20]夏宁.喷射蒸煮制备米糠、碎米蛋白及其功能性研究[D].广州:华南理工大学,2012.
[21]王忠合,王军,李珍妮,等.超声波处理对豌豆分离蛋白功能特性的影响[J].食品工业科技,2015,36(23):116-120.
[22]Pandit A,Moholkar V S.Harness cavitation to improve processing[J].Chemical Engineering Progress,1996,92(7):57-69.
[23]Kumar P S,Pit A B.Modeling Hydrodynamic Cavitation[J].Chemical Engineering&Technology,1999,22(22):1017-1027.
[24]Nikaedo P H L,Amaral F F,Penna A L B.Technological characterization of creamy chocolate dairy desserts prepared with whey protein concentrate and a mixture of carrageenan and guar gum[J].Revista Brasileira De Ciências Farmacêuticas,2004,40(3):397-404.
[25]Van Der Borght A,Vandeputte G E,Derycke V,et al.Extractability and chromatographic separation of rice endosperm proteins[J].Journal of Cereal Science,2006,44(1):68-74.
[26]O’Sullivan J,Murray B,Flynn C,et al.The effect of ultrasound treatment on the structural,physical and emulsifying properties of animal and vegetable proteins[J].Food Hydrocolloids,2016,53(2):141-154.
[27]Mimouni A,Deeth H C,Whittaker A K,et al.Rehydration process of milk protein concentrate powder monitored by static light scattering[J].Food Hydrocolloids,2009,23(7):1958-1965.
[28]Li K,Ma H,Li S,et al.Effect of Ultrasound on Alkali Extraction Protein from Rice Dreg Flour[J].Journal of Food Process Engineering,2016,40(2):1-9.