摘要
为研究小米谷糠蛋白的功能性质,利用碱性蛋白酶提取小米谷糠中的谷糠蛋白,对小米谷糠蛋白功能性质进行研究。结果表明,纯化后的小米谷糠蛋白纯度为82.61%;小米谷糠蛋白后经氨基酸分析测定,表明其营养价值很高,其中必需氨基酸含量占到氨基酸总量的36.3%,纯化后的谷糠蛋白的乳化性、起泡性、溶解性等加工功能特性良好,适用于食品加工。
The alkaline protease used to extract glutenin,its amino acid was determined and its functional properties were studied.The results showed that the purity of the purified millet bran protein was 82.61%.The amino acid analysis of the purified millet bran protein showed that its nutritional value was very high,in which the essential amino acid content accounted for 36.3%of the total amino acid.The purified millet bran protein had good emulsifying,foaming,solubility and other processing functional characteristics,and was suitable for food processing.
作者
吴兴雨
曹阔
孙凯杨
姚玥
孙丰梅
WU Xingyu;CAO Kuo;SUN Kaiyang;YAO Yue;SUN Fengmei(Department of Food Science and Technology,Hebei North University,Zhangjiakou 075000;Hebei Key Laboratory of Quality&Safety Analysis-Testing for Agro-products and Food,Zhangjiakou 075000;School of Economics and Management,Hebei North University,Zhangjiakou 075000)
出处
《食品工业》
CAS
北大核心
2020年第10期155-159,共5页
The Food Industry
基金
河北省教育厅项目(项目编号ZD2017205)
河北省科技厅项目(项目编号18227132D)。
关键词
小米谷糠
谷糠蛋白
功能性质
millet bran
gluten bran protein
functional properties
