富硒米糠蛋白的优化制备及其蛋白营养复配研究

doi:10.3864/j.issn.0578-1752.2014.02.017

摘要/Abstract

摘要： 【目的】优化碱法提取富硒米糠蛋白的条件，根据蛋白质互补作用原理，研究并评价富硒米糠蛋白（RBP）的营养复配。【方法】碱法提取富硒米糠蛋白，按正交试验L9(34)优化富硒米糠蛋白的提取条件。将富硒米糠蛋白与大豆分离蛋白（SP）按比例60%、70%、80%、90%和100%进行复配，用凯氏定氮法、氢化物原子荧光光谱法和便携式色差仪分别测定富硒米糠蛋白和复配蛋白中的蛋白质含量、硒含量和色差值。利用高速氨基酸分析仪测定各蛋白产品的氨基酸含量，并根据必需氨基酸参考模式（WHO/ FAO）和氨基酸比值系数法，对各蛋白产品进行营养价值评价，得出营养价值最高的复配蛋白。【结果】通过正交试验考察富硒米糠蛋白的提取率、硒含量和富硒米糠蛋白的色差值，获得富硒米糠蛋白最佳提取条件为：料液比1﹕20、NaOH 浓度0.08 mol•L-1、温度30℃和时间3 h，富硒米糠蛋白纯度为（80.2±1.1）%，硒含量为（0.269±0.132）mg•kg-1，蛋白色差值为69.7±1.2，将此最优条件下提取出的富硒米糠与普通米糠蛋白产品的蛋白质和硒含量分别进行比较，结果表明，富硒米糠与普通米糠的蛋白质含量、富硒米糠蛋白与普通米糠蛋白的蛋白质含量都无显著性差异（P<0.01），而富硒米糠的硒含量为（0.401±0.021）mg•kg-1，显著高于普通米糠硒含量（0.023±0.010）mg•kg-1（P<0.01），同时富硒米糠蛋白的硒含量为（0.269±0.132）mg•kg-1，也显著高于普通米糠蛋白硒含量（0.052±0.011）mg•kg-1（P<0.01）。将富硒米糠蛋白与大豆分离蛋白（SP）按照不同比例进行营养复配，比较不同复配蛋白产品的蛋白纯度和硒含量，得出富硒米糠蛋白和各复配蛋白的硒含量均显著高于大豆分离蛋白硒含量（0.013±0.005）mg•kg-1，不同配比的复配蛋白硒含量随富硒米糠蛋白含量增加从（0.141±0.014）mg•kg-1增加至（0.269±0.032）mg•kg-1。根据必需氨基酸参考模式，采用氨基酸比值系数法评价各蛋白产品营养价值，根据比值系数分（SRC）富硒米糠蛋白和各复配蛋白的营养价值按高低顺序排列如下：60% RBP > 70% RBP > 50% RBP > 80% RBP > 90% RBP > RBP，结果表明，各复配蛋白SRC值均高于RPB的SRC值64.1，由此证明各复配蛋白营养价值均高于RBP，其中含60%富硒米糠蛋白的复配蛋白具有最高的营养价值,且其硒含量为（0.167±0.024）mg•kg-1,蛋白纯度为（84.1±0.8）%。【结论】将大豆蛋白与富硒米糠蛋白进行复配可提高蛋白的营养价值，获得一种含丰富微量元素硒的高品质蛋白。

关键词: 硒 , 米糠蛋白 , 大豆蛋白 , 提取 , 必需氨基酸 , 营养复配

Abstract: 【Objective】The conditions of alkali extraction method of Se-enriched rice bran protein (RBP) was optimized. Nutritive compound of mixed proteins was studied and evaluated according to the principle of protein complementarity. 【Method】RBP was extracted using alkali method, and the conditions of extraction were optimized by orthogonal experiment L9 (34). RBP was mixed with soybean protein (SP) in different proportions (60%, 70%, 80%, 90%, and 100%) after extraction. Kjeldahl method, hydride generation-atomic fluorescence spectrometry (HG-FAS) and portable color meter were used to determine the protein contents, selenium contents and color values of RBP, soy protein (SP) and the compound of mixed proteins, respectively. Amino acids contents of different protein products were measured by high-speed amino acid analyzer. Nutritive evaluation for the compound of mixed proteins was assessed by WHO/ FAO and amino acid ratio coefficient method. 【Result】By investigating extraction rate, Se-content and color values of RBP in orthogonal experiment, the optimal conditions were a volume-weight ratio of 20:1, 0.08 mol•L-1 NaOH, an extraction time of 3 h and a temperature of 30℃. A protein product of (80.2±1.1)% protein content, (0.269±0.132)mg•kg-1 Se and 69.7±1.2 color value was obtained. Selenium and protein contents of regular rice bran, Se-enriched rice bran and their protein products using optimum extraction conditions were compared. No significant difference was showed between the protein contents of Se-enriched rice bran and regular rice bran, a similar result was also found in their protein products (P<0.01). However, both selenium content of Se-enriched rice bran (0.401±0.021 mg•kg-1) and RBP (0.269±0.132 mg•kg-1) were significantly higher than that of regular rice bran ((0.023±0.010)mg•kg-1) and its protein ((0.052±0.011)mg•kg-1), respectively (P<0.01). Protein contents and selenium contents of RBP mixed with SP in different proportions were also compared in this study. Results showed that selenium contents of all the compound of mixed proteins were significantly higher than that of SP [(0.013±0.005)mg•kg-1]. With the increase of RBP proportion in different compounds, selenium contents were increased from (0.141±0.014)mg•kg-1 to (0.269±0.032)mg•kg-1. Nutritional value of RBP and the compounds were assessed by WHO/FAO and amino acid ratio coefficient method. According to the score of ratio coefficient (SRC), the nutritional value of each protein products were arranged in descending order as follow: 60% RBP > 70% RBP > 50% RBP > 80% RBP > 90% RBP > RBP. SRC values of all compounds were higher than that of RBP (SRC = 64.1). This result indicated that the nutritional values of the compounds of mixed proteins were all higher than that of RBP, and 60% RBP possess the highest nutritional value, of which selenium content and protein content were (0.167±0.024)mg•kg-1 and (84.1±0.8)%, respectively. 【Conclusion】Nutritional value could be enhanced and a high quality protein rich in trace element selenium could be obtained by mixing SP with RBP.

Key words: selenium , rice bran protein , soybean protein , extraction , WHO/ FAO , nutritive compound

胡秋辉1, 2, 陈曦1, 方勇1, 2, 陈悦1, 杨文建1, 马宁1, 赵立艳2. 富硒米糠蛋白的优化制备及其蛋白营养复配研究[J]. 中国农业科学, 2014, 47(2): 374-382.

HU Qiu-Hui-1, 2 , CHEN Xi-1, FANG Yong-1, 2 , CHEN Yue-1, YANG Wen-Jian-1, MA Ning-1, ZHAO Li-Yan-2. Study of Optimization of Preparation of Se-enriched Rice Bran Protein and Its Nutritive Compound of Mixed Proteins[J]. Scientia Agricultura Sinica, 2014, 47(2): 374-382.

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