学术
灭酶和脱脂预处理对麦胚分离蛋白理化性质和营养价值的影响
朱科学[1] 周惠明[1] 朱振[2]
[1]江南大学食品科学与技术国家重点实验室,江南大学食品学院,江苏无锡214122 [2]开封市天丰面粉有限公司,河南开封475003
摘 要:
分离制备分离蛋白目前是深度开发和利用小麦胚资源的主要途径之一。而通常情况下在开发和利用小麦胚资源之前首先要进行灭酶和脱脂预处理,因此本实验主要研究了灭酶和脱脂预处理对麦胚分离蛋白理化性质和营养价值的影响。研究结果表明：灭酶处理能够导致小麦胚分离蛋白的得率和纯度下降,而脱脂处理能使小麦胚分离蛋白的得率和纯度都有所提高。灭酶和脱脂处理都能够提高小麦胚分离蛋白的体外消化率和PER值,并且灭酶处理还能够明显提高小麦胚分离蛋白的BV值。[著者文摘]
文章出处:
《食品科学》-2008年29卷1期 -31-35页
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1002-6630（2008）01-0031-05
Effects of Inactivating Enzyme and Defatting Processings on Physico-chemical and Nutritional Properties of Wheat Germ Protein Isolates
ZHU Ke-xue, ZHOU Hui-ming, ZHU Zhen （1.State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China ; 2.Kaifeng Tianfeng Flour Milling Co. Ltd., Kaifeng 475003, China）
Abstract:
Preparation of protein isolates was one of main methods for deep development and ultilization of wheat germ, while inactivating enzymes and defatting pretreatment commonly adopt firstly. Therefore effects of these processings on physicochemical and nutritional properties of wheat germ protein isolates were studied in this paper. The results of experiments showed that inactivating enzyme processing made the yield and purity of wheat germ protein isolates decrease, while defatting processing made them increase. Furthermore, inactivating enzymes and defatting pretreatment both could improve the in vitro digestibilities and PER values of wheat germ protein isolates. In addition, inactivating enzymes processing could also evidently enhance the BV values of wheat germ protein isolates.[著者文摘]
Key words:
wheat germ; protein isolates; inactivating enzyme; defatting; physico-chemical properties; nutritionalproperties
基金资助:
高等学校博士学科点专项科研基金项目（20070295034）;国家“十五”重点科技攻关项目（2001BA501A04）
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