本文選題：超高壓 + 米糠蛋白��； 參考：《浙江大學(xué)》2017年碩士論文

【摘要】：蛋白質(zhì)是人體健康必需的營養(yǎng)物質(zhì)。近年來,隨著人們對(duì)健康的追求,植物蛋白代替動(dòng)物蛋白已經(jīng)成為未來的發(fā)展趨勢。在我國,米糠是一種產(chǎn)量巨大的加工副產(chǎn)物,而且它是優(yōu)質(zhì)蛋白米糠蛋白的重要來源。本文以米糠為原料,采用堿提法制備米糠蛋白,并對(duì)其進(jìn)行超高壓改性處理,探究超高壓處理對(duì)米糠蛋白功能特性、結(jié)構(gòu)特性的影響。其次,研究超高壓對(duì)米糠清蛋白糖基化反應(yīng)特性的影響,探究超高壓處理對(duì)糖基化反應(yīng)進(jìn)程以及對(duì)糖基化反應(yīng)產(chǎn)物功能特性的影響,主要結(jié)論如下:1、超高壓處理能有效改善米糠蛋白的功能特性。采用100-500 MPa,保壓時(shí)間為10min對(duì)米糠蛋白進(jìn)行高壓處理發(fā)現(xiàn),與未經(jīng)處理的米糠蛋白相比,經(jīng)過100 MPa和200 MPa處理后米糠蛋白的溶解性得到顯著改善,而隨著壓力的繼續(xù)增加,米糠蛋白的溶解度下降。米糠蛋白的持水性和起泡性都隨著壓力的增大而增大,并且在500MPa時(shí)達(dá)到了最大值。高壓后的米糠蛋白的持油性得到了提高,并在200 MPa下達(dá)到了最大值,而乳化穩(wěn)定性在400 MPa下達(dá)到了最大值。與未經(jīng)處理的米糠蛋白相比,經(jīng)過超高壓處理的米糠蛋白的乳化性、起泡穩(wěn)定性和最小凝膠濃度顯著改善,但是不同的處理壓力之間沒有顯著性差異。2、為了探究超高壓對(duì)米糠蛋白改性的機(jī)理,本文通過采用紅外光譜、圓二色譜、表面疏水性、內(nèi)源熒光光譜等方法探究超高壓對(duì)米糠蛋白結(jié)構(gòu)特性的影響。由紅外光譜的結(jié)果發(fā)現(xiàn),隨著壓力的增大,-OH伸縮振動(dòng)特征峰持續(xù)發(fā)生紅移,并在400MPa時(shí)達(dá)到了最大的偏移位移。-CH、C=O、C-N等伸縮振動(dòng)的特征峰也都相應(yīng)發(fā)生了一定的偏移。圓二色譜的結(jié)果表明,經(jīng)過高壓處理后,蛋白質(zhì)中的a螺旋結(jié)構(gòu)增多。相對(duì)內(nèi)源熒光強(qiáng)度呈現(xiàn)先增大后減小的變化趨勢,表明蛋白質(zhì)的三級(jí)結(jié)構(gòu)發(fā)生變化。同時(shí),米糠蛋白的表面疏水性隨著壓力的增大而持續(xù)增大。通過分析表面疏水性與米糠蛋白功能特性之間的相關(guān)性發(fā)現(xiàn),蛋白質(zhì)的表面疏水性與其他功能特性之間具有很強(qiáng)的相關(guān)性。3、超高壓處理對(duì)米糠清蛋白葡萄糖糖基化反應(yīng)有一定的抑制作用。通過對(duì)超高壓處理后的米糠清蛋白的糖基化反應(yīng)初級(jí)階段(A294)和高級(jí)階段(A420)的反應(yīng)進(jìn)程進(jìn)行測定,發(fā)現(xiàn):與未經(jīng)高壓處理的蛋白相比,經(jīng)過不同高壓處理后的米糠清蛋白的初級(jí)和高級(jí)糖基化反應(yīng)程度均降低。由此可得,高壓后的米糠清蛋白與葡萄糖的糖基化反應(yīng)初級(jí)階段和高級(jí)階段受到一定的抑制作用,且不同壓力之間沒有顯著性差異。同時(shí)對(duì)反應(yīng)過程中游離氨基含量以及接枝度進(jìn)行計(jì)算,進(jìn)一步驗(yàn)證了此結(jié)論。說明,超高壓處理后對(duì)米糠清蛋白的結(jié)構(gòu)變化是趨于不利于發(fā)生糖基化反應(yīng)的方向進(jìn)行的。4、超高壓處理對(duì)米糠清蛋白糖基化反應(yīng)產(chǎn)物的功能特性有一定的改善作用。對(duì)糖基化產(chǎn)物的功能性質(zhì)進(jìn)行研究發(fā)現(xiàn),經(jīng)過100 MPa處理可以提高米糠清蛋白的溶解度,但隨著壓力繼續(xù)增大,溶解度呈現(xiàn)下降的趨勢;在較低壓力下,乳化性和乳化穩(wěn)定性與未處理相比沒有顯著性的差異,當(dāng)壓力較大時(shí),才有一定的增強(qiáng)效果;起泡性和持油性都隨著超高壓處理壓力的增加而增加,并在400 MPa時(shí)達(dá)到了最大值,而持水性則在300 MPa達(dá)到了最大值。
[Abstract]:Protein is a necessary nutrient for human health. In recent years, with people's pursuit of health, plant protein has become a trend of future development. In China, rice bran is a very productive by-product, and it is an important source of high quality protein rice bran protein. In this paper, rice bran is used as raw material and the alkali extraction method is used in this paper. The rice bran protein was prepared and treated with ultra-high pressure, and the effect of ultrahigh pressure treatment on the functional properties and structural characteristics of rice bran protein was investigated. Secondly, the effect of ultra-high pressure on the glycosylation of rice bran albumin was studied, and the effect of ultra high pressure treatment on the process of glycosylation and the functional properties of glycosylation products were investigated. The following conclusions are as follows: 1, ultra high pressure treatment can effectively improve the functional properties of rice bran protein. Using 100-500 MPa and pressure holding time of 10min, the rice bran protein is treated with high pressure. Compared with untreated rice bran protein, the solubility of rice bran protein after 100 MPa and 200 MPa treatment has been significantly improved, and as the pressure continues to increase, The solubility of rice bran protein decreased. The water holding property and foaming ability of rice bran protein increased with the increase of pressure and reached the maximum at 500MPa. The oil holding property of rice bran protein after high pressure increased and reached the maximum value at 200 MPa, and the emulsification stability reached the maximum value under 400 MPa. In comparison with the emulsification of rice bran protein treated by ultra-high pressure, the foaming stability and minimum gel concentration significantly improved, but there was no significant difference between different treatment pressures.2. In order to explore the mechanism of super high pressure on rice bran protein modification, the paper adopted infrared spectrum, circular two chromatography, surface hydrophobicity and endogenous fluorescence spectrum. The effect of ultrahigh pressure on the structural characteristics of rice bran protein was explored. The results of infrared spectra showed that the peak of the -OH expansion vibration peak was red shift with the increase of pressure, and the maximum displacement.-CH, C=O, C-N and other characteristic peaks of the telescopic vibration at the time of 400MPa were also offset. The results of circular two chromatography The results showed that after high pressure treatment, the spiral structure of a increased in protein. The relative endogenous fluorescence intensity showed a tendency to increase first and then decrease, indicating that the three grade structure of protein was changed. Meanwhile, the surface hydrophobicity of rice bran protein increased with the increase of pressure. The surface hydrophobicity and rice bran protein function characteristics were analyzed. The correlation between the surface hydrophobicity of the protein and other functional properties has a strong correlation.3, and the ultra high pressure treatment has a certain inhibitory effect on the glucose glycosylation of rice bran albumin. Through the reaction to the primary stage (A294) and the advanced stage (A420) of the glycosylation of rice bran albumin after ultra high pressure treatment The process was determined. It was found that the primary and advanced glycosylation levels of rice bran albumin decreased after different high-pressure treatments compared with those without high pressure treatment. Thus, the primary and higher stages of glycosylation of rice bran albumin and glucose after high pressure were inhibited, and the pressure was different. There is no significant difference between them. At the same time, the content of free amino group and the degree of grafting in the reaction process are calculated, and the conclusion is further verified. It shows that the structure change of rice bran albumin after ultra high pressure treatment is.4 which tends to be disadvantageous to the direction of glycosylation, and the ultra high pressure treatment of rice bran albumin glycosylation product The functional properties of the glycosylated products showed that the solubility of rice bran albumin could be improved by 100 MPa treatment, but with the pressure continued to increase, the solubility showed a downward trend, and there was no significant difference in emulsifying and emulsifying stability compared with that of untreated under the lower pressure. When the pressure is large, it has a certain enhancement effect. The foaming and oil holding property increases with the increase of the pressure of ultra high pressure treatment, and reaches the maximum at 400 MPa, while the water holding capacity reaches the maximum at 300 MPa.
【學(xué)位授予單位】：浙江大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2017
【分類號(hào)】：TS201.21

【相似文獻(xiàn)】

相關(guān)期刊論文 前10條

1 劉雄,闞健全,陳宗道;米糠蛋白的功能特性和應(yīng)用[J];糧食與飼料工業(yè);2001年12期

2 王立,陳正行,王文高;米糠蛋白研究[J];糧食與油脂;2002年02期

3 陳正行,姚惠源,周素梅;米蛋白和米糠蛋白開發(fā)利用[J];糧食與油脂;2002年04期

4 徐紅華,于國平;米糠蛋白的分離及其營養(yǎng)特性的研究[J];糧油食品科技;2002年01期

5 陳義勇;王偉;沈宗根;郁達(dá);;米糠與米糠蛋白深度開發(fā)現(xiàn)狀[J];糧食加工;2006年05期

6 李靜;汪志華;;米糠蛋白的特性及提取工藝[J];湖北農(nóng)業(yè)科學(xué);2006年06期

7 江愛芝;王燕;;米糠蛋白提取方法研究進(jìn)展[J];糧食與油脂;2009年10期

8 江愛芝;王燕;;米糠蛋白提取方法的研究進(jìn)展[J];農(nóng)產(chǎn)品加工(創(chuàng)新版);2009年10期

9 周鳳超;王藤宇;關(guān)海寧;孫紅梅;;米糠蛋白的提取及應(yīng)用現(xiàn)狀[J];糧油加工;2010年01期

10 白莉;楊忠亮;接偉光;;米糠蛋白提取工藝優(yōu)化及分離純化[J];食品科技;2010年05期

相關(guān)會(huì)議論文 前3條

1 周梅;張敏;;米糠蛋白的提取及其功能性質(zhì)的研究[A];黑龍江省農(nóng)業(yè)工程學(xué)會(huì)2011學(xué)術(shù)年會(huì)論文集[C];2011年

2 畢浩;劉志國;屈伸;;米糠蛋白中血管緊張素轉(zhuǎn)化酶抑制劑的提取及活性鑒定[A];湖北省暨武漢生物化學(xué)與分子生物學(xué)學(xué)會(huì)第八屆會(huì)員代表大會(huì)和第十五次學(xué)術(shù)年會(huì)論文摘要匯編[C];2004年

3 張靜;陳敬華;;米糠蛋白的提取及其電化學(xué)抗腫瘤活性研究[A];第五屆全國化學(xué)生物學(xué)學(xué)術(shù)會(huì)議論文摘要集[C];2007年

相關(guān)重要報(bào)紙文章 前4條

1 孫永喜　記者 徐光勝;米糠蛋白將在哈實(shí)現(xiàn)產(chǎn)業(yè)化[N];哈爾濱日報(bào);2009年

2 謝振華邋王勇利 記者 沈才;米糠油及米糠蛋白大項(xiàng)目扎根哈爾濱[N];黑龍江日報(bào);2008年

3 記者 吳齊強(qiáng);稻谷吃干榨盡 農(nóng)民解憂增收[N];人民日報(bào);2008年

4 本報(bào)記者 劉曉波 葉曉陽;北大荒米業(yè):廣闊天地大有作為[N];黑龍江經(jīng)濟(jì)報(bào);2011年

相關(guān)碩士學(xué)位論文 前10條

1 王慧;酶法提取米糠蛋白及其褐變抑制[D];東北農(nóng)業(yè)大學(xué);2008年

2 江愛芝;米糠蛋白提取及富含谷氨酰胺肽液的制備研究[D];湖南農(nóng)業(yè)大學(xué);2010年

3 呂飛;米糠蛋白的提取與初步分離純化[D];長沙理工大學(xué);2014年

4 孫秀婷;米糠蛋白的超聲—還原劑提取與改性工藝及其功能性研究[D];福建農(nóng)林大學(xué);2015年

5 蔡勇建;米糠貯藏和穩(wěn)定化過程中米糠蛋白結(jié)構(gòu)和功能性質(zhì)變化的研究[D];中南林業(yè)科技大學(xué);2016年

6 付薇;米糠蛋白—乳清蛋白改性接枝物的制備及性質(zhì)研究[D];哈爾濱理工大學(xué);2016年

7 肖信錦;超聲波輔助SDS/異辛烷—正辛醇反膠束體系萃取米糠中蛋白與油脂的工藝研究[D];江西農(nóng)業(yè)大學(xué);2016年

8 林素麗;超高壓處理對(duì)米糠蛋白功能及結(jié)構(gòu)特性的影響研究[D];浙江大學(xué);2017年

9 徐亞元;米糠蛋白的提取及其抗氧化肽的研究[D];安徽農(nóng)業(yè)大學(xué);2013年

10 張薇;超聲波輔助雙酶法提取米糠蛋白及其應(yīng)用的研究[D];吉林農(nóng)業(yè)大學(xué);2014年

，

本文編號(hào)：2041763