储藏温度对大米蛋白功能特性的影响

doi:10.7506/spkx1002-6630-20200720-256

食品科学 ›› 2021, Vol. 42 ›› Issue (13): 200-207.doi: 10.7506/spkx1002-6630-20200720-256

储藏温度对大米蛋白功能特性的影响

赵卿宇，林佳慧，沈群

（中国农业大学食品科学与营养工程学院，植物蛋白与谷物加工北京市重点实验室，国家果蔬加工工程技术研究中心，北京 100083）

出版日期:2021-07-15 发布日期:2021-07-27
基金资助:
“十三五”国家重点研发计划重点专项（2016YFD0401103）

Effect of Storage Temperature on Functional Properties of Rice Protein

ZHAO Qingyu, LIN Jiahui, SHEN Qun

(Beijing Key Laboratory of Plant Protein and Cereals Processing, National Engineering Research Centre for Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)

Online:2021-07-15 Published:2021-07-27

摘要/Abstract

摘要： 为了探究储藏温度对不同大米蛋白功能特性的影响，本实验以中国东北地区‘稻花香二号’‘辽星’和‘盐丰’大米为对象，以大米蛋白的溶解性、持水性、持油性、起泡性质和乳化性质为指标，分析其在4、30 ℃和70 ℃储藏期间的变化情况，以期为优质大米储藏过程中蛋白品质控制提供参考。结果表明，蛋白持水性和起泡性在不同储藏温度下随时间延长总体呈下降趋势，而持油性总体呈上升趋势。‘稻花香二号’和‘辽星’蛋白的泡沫稳定性在不同储藏温度下随时间延长总体呈上升趋势，而‘盐丰’蛋白总体呈下降趋势。在4 ℃储藏期间，3 种大米蛋白的乳化稳定性总体呈下降趋势，‘稻花香二号’和‘辽星’的蛋白溶解度和乳化性总体呈下降趋势，而‘盐丰’的蛋白溶解度和乳化性呈显著上升趋势（P＜0.05）。在30 ℃储藏期间，3 种大米蛋白溶解度总体呈下降趋势，而乳化性和乳化稳定性总体显著上升（P＜0.05）。在70 ℃储藏期间，3 种大米蛋白的溶解度和‘辽星’蛋白的乳化稳定性总体显著下降（P＜0.05），而‘稻花香二号’蛋白乳化性总体呈上升趋势。综上，在不同温度储藏期间，3 种大米蛋白的功能特性均发生显著变化。

关键词: 大米；储藏；蛋白质；功能特性

Abstract: ‘Daohuaxiang 2’, ‘Liaoxing’ and ‘Yanfeng’ rice stored at 4, 30, and 70 ℃ were selected to investigate the effects of storage temperature on the functional properties of rice protein like protein solubility, water-holding capacity, oil-holding capacity, foaming properties, and emulsifying properties. The results showed that for each storage temperature, the water-holding capacity and foaming activity of rice protein generally decreased, while the oil-holding capacity generally increased with storage time. The foam stability of ‘Daohuaxiang 2’ and ‘Liaoxing’ rice proteins increased generally during storage. However, ‘Yanfeng’ rice protein showed a downward trend. During storage at 4 ℃, the emulsion stability of all three rice proteins decreased. The solubility and emulsifying activity of ‘Daohuaxiang 2’ and ‘Liaoxing’ proteins showed a downward trend, while those of ‘Yanfeng’ rice protein increased significantly (P < 0.05). The solubility of all three rice proteins decreased, while the emulsifying activity and emulsion stability increased significantly during storage at 30 ℃ (P < 0.05). During storage at 70 ℃, the solubility of all three rice proteins and the emulsion stability of ‘Liaoxing’ rice protein decreased significantly (P < 0.05), while the emulsifying activity of ‘Daohuaxiang 2’ rice protein showed an overall upward trend. Collectively, The functional properties of proteins in the three rice cultivars changed significantly during storage at different temperatures.

Key words: rice; storage; protein; functional properties

中图分类号:

TS212.2

赵卿宇，林佳慧，沈群. 储藏温度对大米蛋白功能特性的影响[J]. 食品科学, 2021, 42(13): 200-207.

ZHAO Qingyu, LIN Jiahui, SHEN Qun. Effect of Storage Temperature on Functional Properties of Rice Protein[J]. FOOD SCIENCE, 2021, 42(13): 200-207.

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储藏温度对大米蛋白功能特性的影响

Effect of Storage Temperature on Functional Properties of Rice Protein

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