超高压辅助酶法脱除黄曲霉毒素B_1工艺对米糠多肽品质的影响
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摘要
研究了超高压辅助酶法脱除黄曲霉毒素B_1优化工艺对米糠多肽品质的影响。研究表明,在超高压300 MPa条件下,随着超高压处理时间(0、1、3、5、7、9 min)的延长,超高压辅助酶法制备无毒米糠多肽的多肽得率、水解度、溶解性、起泡稳定性、乳化性和乳化稳定性先提高后下降,起泡性和持油性显著提高,而持水性呈下降趋势。因此,该工艺不仅能确保米糠多肽产品安全无毒,还可提高米糠多肽的品质。
Based on the optimized process for aflatoxin B_1( AFB_1) removal through the ultra high pressure-assisted enzyme treatment,the quality of rice bran polypeptides has been evaluated. Under the ultra high pressure of 300 MPa,the yield,degree of hydrolysis,solubility,foaming stability,emulsification and emulsifying stability of polypeptides increased first and then decrease when the treatment time increased from 0 to 9 min. The foamability and oil retention of polypeptides significantly improved while the water retention decreased. The process could remove aflatoxin from rice bran polypeptides and improve the quality of rice bran.
Based on the optimized process for aflatoxin B_1( AFB_1) removal through the ultra high pressure-assisted enzyme treatment,the quality of rice bran polypeptides has been evaluated. Under the ultra high pressure of 300 MPa,the yield,degree of hydrolysis,solubility,foaming stability,emulsification and emulsifying stability of polypeptides increased first and then decrease when the treatment time increased from 0 to 9 min. The foamability and oil retention of polypeptides significantly improved while the water retention decreased. The process could remove aflatoxin from rice bran polypeptides and improve the quality of rice bran.
引文
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[21]LI H J,ZHU K X,ZHOU H M,et al.Effects of high hydrostatic pressure treatment on allergenicity and structural properties of soybean protein isolate for infant formula[J].Food Chemistry,2012,132(2):808-814.
[22]管军军,裘爱泳,周瑞宝.提高大豆分离蛋白乳化性及乳化稳定性的研究[J].中国油脂,2003,28(11):38-41.GUAN J J,QIU A Y,ZHOU R B.Improvement of emulsifying and emulsion-stabilizing properties of soybean protein isolate[J].China Oils and Fats,2003,28(11):38-41.
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[24]HE X H,LIU H Z,LIU L,et al.Effects of high pressure on the physicochemical and functional properties of peanut protein isolates[J].Food Hydrocolloids,2014,36(5):123-129.
[2]SHIH F F,DAIGLE K.Use of enzymes for the separation of protein from rice four[J].Cereal Chemistry,1997,74(4):437-441.
[3]魏明,薛正莲,钱森和.酶法制备米糠多肽的研究[J].中国油脂,2014,39(9):27-30.WEI M,XUE Z L,QIAN S H.Preparation of rice bran polypeptides by enzymatic hydrolysis[J].China Oils and Fats,2014,39(9):27-30.
[4]SANTA-MARIA C,REVILLA E,MIRAMONTES E,et al.Protection against free radicals(UVB irradiation)of a water-soluble enzymatic extract from rice bran:study using human keratinocyte monolayer and reconstructed human epidermis[J].Bioactive Dietary Factors and Plant Extracts in Dermatology,2013:215-225.
[5]HAMADA J S.Characterization of protein fractions of rice bran to devise effective methods of protein solubilization[J].Cereal Chemistry,1997,74(5):662-668.
[6]TANG S,HETTIARACHCHY N S,SHELLHAMMER T H.Protein extraction from heat-stabilized defatted rice bran:1.physical processing and enzyme treatments[J].Journal of Agricultural and Food Chemistry,2002,60(25):7444-7448.
[7]GOMAA M N,AYESH A M,ABDEL G M M,et al.Effect of high pressure ammoniation procedure on the detoxification of aflatoxins[J].Mycotoxin Research,1997,13(1):23-34.
[8]LUDIKHUIZE L,VAN L A,INDRAWAT I,et al.Effect of combined pressure and temperature on enzymes related to quality of fruits and vegetables:from kinetic information to process engineering aspects[J].Critical Review in Food Science and Nutrition 2003,43(5):527-586.
[9]于勇,潘芳,苏光明,等.超高压技术在粮食产品加工中的应用[J].农业机械学报,2015,46(10):247-256,297.YU Y,PAN F,SU G M,et al.Application of ultra high pressure on crop produces processing[J].Transactions of the Chinese Society for Agricultural Machinery,2015,46(10):247-256,297.
[10]ZHU S M,LIN S L,RAMASWAMY H S,et al.Enhancement of functional properties of rice bran proteins by high pressure treatment and their correlation with surface hydrophobicity[J].Food and Bioprocess Technology,2017,10(2):317-327.
[11]JANG A,LEE M.Purification and identification of angiotens in converting enzyme inhibitory peptides from beef hydrolysates[J].Meat Science,2005,69:653-661.
[12]袁斌,吕桂善,刘小玲.蛋白质水解度的简易测定方法[J].广西农业生物科学,2002,21(2):113-115.YUAN B,LG S,LIU X L.The simple method of determining for the degree of hydrolysis of proteins[J].Journal of Guangxi Agricultural and Biological Science,2002,21(2):113-115.
[13]CHAVAN U D,MCKENZIE D B,SHAHIDI F.Functional properties of protein isolates from beach pea(Lathyrus maritimus L.)[J].Food Chemistry,2001,74(2):177-187
[14]TANG S,HETTIARACHCHY N S,HORAX R,et a1.Physicochemical properties and functionality of rice bran protein hydrolyzate prepared from heat-stabilized defatted rice bran with the aid of enzymes[J].Journal of Food Science,2003,68(1):152-157.
[15]CHAU H F,WAN K Y,YAN K K,et al.Methods of testing protein functionality[J].International Dairy Journal,1997,7(12):869.
[16]ZHANG H J,ZHANG H,WANG L,et al.Properties and functional proteins of rice bran proteins from heatstabilized defatted rice bran[J].Food Research International,2012,47(2):359-363.
[17]KIM N,MAENG J S,KIM C T.Effects of medium high pressure treatments on protease activity[J].Food Science and Biotechnology,2013,22(1):289-294.
[18]ZHANG T,JIANG B,MIAO M,et al.Combined effects of high-pressure and enzymatic treatments on the hydrolysis of chickpea protein isolates and antioxidant activity of the hydrolysates[J].Food Chemistry,2012,135(3):904-912.
[19]王章存,田卫环,赵学伟,等.高压处理对热变性米蛋白酶解特性的影响[J].食品科学,2012,33(7):11-15.WANG Z C,TIAN W H,ZHAO X W,et al.Effect of hydrostatic pressure treatment on enzymolysis characteristic of thermo-denatured rice protein[J].Food Science,2012,33(7):11-15.
[20]陈丽丽,白春清,袁美兰,等.草鱼多肽功能性质及营养价值[J].食品科学技术学报,2016,34(5):33-42.CHEN L L,BAI C Q,YUAN M L,et al.Function properties and nutrition value of grass carp peptides[J].Journal of Food Science and Technology,2016,34(5):33-42.
[21]LI H J,ZHU K X,ZHOU H M,et al.Effects of high hydrostatic pressure treatment on allergenicity and structural properties of soybean protein isolate for infant formula[J].Food Chemistry,2012,132(2):808-814.
[22]管军军,裘爱泳,周瑞宝.提高大豆分离蛋白乳化性及乳化稳定性的研究[J].中国油脂,2003,28(11):38-41.GUAN J J,QIU A Y,ZHOU R B.Improvement of emulsifying and emulsion-stabilizing properties of soybean protein isolate[J].China Oils and Fats,2003,28(11):38-41.
[23]刘国琴,李琳,李冰,等.超声和超高压处理对大豆分离蛋白特性影响的研究[J].河南工业大学学报(自然科学版),2005,26(3):1-4.LIU G Q,LI L,LI B,et al.Study on the effect of power ultrasound and high-pressure on solubility and foaming properties of soybean protein isolate and mechanism[J].Journal of Henan University of Technology(Natural Science Edition),2005,26(3):1-4.
[24]HE X H,LIU H Z,LIU L,et al.Effects of high pressure on the physicochemical and functional properties of peanut protein isolates[J].Food Hydrocolloids,2014,36(5):123-129.