喷射蒸煮技术在制备易消化玉米浓缩蛋白中的应用

为了提供一种具有良好消化性的玉米蛋白,该研究以玉米黄粉（corn gluten meal,CGM）为原料,利用亚临界脱脂及酶解超滤技术制备了一种蛋白纯度较高的玉米浓缩蛋白（corn protein concentrates,CPC）,并重点考察了制备过程中喷射蒸煮对玉米浓缩蛋白功能性质及消化性的影响。研究结果表明,经喷射蒸煮处理后的玉米浓缩蛋白（jet cooking corn protein concentrates,JC-CPC）,普通高温处理的玉米浓缩蛋白（heat treatment corn protein concentrates,HT-CPC）以及未经高温处理的玉米浓缩蛋白（CP...

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Bibliographic Details
Published in农业工程学报 Vol. 32; no. 3; pp. 301 - 308
Main Author 王超跃 王永辉 杨晓泉 王金梅 郭健
Format Journal Article
LanguageChinese
Published 华南理工大学轻工与食品学院食物蛋白工程研究中心,广州,510640 2016
Subjects
喷射蒸煮
抗氧化活性
消化性
溶解性
脱酰胺
蛋白
酶
蛋白
喷射蒸煮
jet cooking
enzymes
溶解性
脱酰胺
抗氧化活性
antioxidant activity
deamidation
酶
protein
digestion
solubility
消化性
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ISSN1002-6819
DOI10.11975/j.issn.1002-6819.2016.03.043

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Summary:为了提供一种具有良好消化性的玉米蛋白,该研究以玉米黄粉（corn gluten meal,CGM）为原料,利用亚临界脱脂及酶解超滤技术制备了一种蛋白纯度较高的玉米浓缩蛋白（corn protein concentrates,CPC）,并重点考察了制备过程中喷射蒸煮对玉米浓缩蛋白功能性质及消化性的影响。研究结果表明,经喷射蒸煮处理后的玉米浓缩蛋白（jet cooking corn protein concentrates,JC-CPC）,普通高温处理的玉米浓缩蛋白（heat treatment corn protein concentrates,HT-CPC）以及未经高温处理的玉米浓缩蛋白（CPC）,三者在蛋白质质量分数及氨基酸组成上无明显差异（P〉0.05）。但JC-CPC的溶解性及功能性质（持水性、起泡性及泡沫稳定性）均显著高于CPC和HT-CPC（P〈0.05）。体外模拟消化试验结果表明,JC-CPC的水解度（24.02%±0.49%）明显高于CPC和HT-CPC（分别为9.23%±0.45%和14.52%±1.26%）（P〈0.05）,其可溶性氮释放量（62.05%±0.75%）亦高于HT-CPC（40.25%±0.19%）、JC-CPC（21.02%±0.72%）（P〈0.05）。同时,JC-CPC消化产物的抗氧化试验结果表明,其消化产物具有较高的还原力及1,1-二苯基-2-苦基肼（1,1-Diphenyl-2-picrylhydrazyl,DPPH）自由基的清除能力。因此,利用喷射蒸煮技术,结合亚临界及超滤除杂技术能够为食品工业提供一种具有良好消化性的玉米浓缩蛋白,有望为玉米黄粉的利用提供一条有效途径。
Bibliography:Corn protein concentrates （CPC） were prepared continuously from corn gluten meal （CGM）. Firstly, sub-critical fluid and a-amylase were used to remove crude fat and degrade starch. Then, the resultant protein suspension was concentrated and separated by ultra-filtration membrane. The ultra-filtration membrane process was used to remove the impurities produced by the first process such as soluble carbohydrate. The concentrated protein suspension was incubated with 0.2 M citric acid and treated by jet cooking device at 140℃ for 90 s. Finally, 3 samples could be acquired by spray-drying process. In order to study the effect of jet cooking on the functional properties of CPC, solubility profile, deamidation degree, and amino acid composition were investigated. Moreover, the digestibility in vitro and the antioxidant activity of digestive product were investigated. We expected to provide an effective and continuous process technology for the application of CGM, and prepared a kind of CGM which exhibited excellent f
ISSN:1002-6819
DOI:10.11975/j.issn.1002-6819.2016.03.043