玉米浸泡水蛋白的提纯、性质研究及应用
|
摘要
玉米浸泡水是玉米湿法生产淀粉时产生的有机废水,其中含有3 ~ 4 %的蛋白质。玉米浸泡水蛋白具有增强人体免疫力、抗氧化等生理活性特点,是目前尚未充分开发利用的蛋白资源。如果能将玉米浸泡水中蛋白质提取出来,不但可以提高工厂的经济效益,解决环境污染的问题,同时还可以开发新的蛋白资源。
本文以玉米浸泡水粗蛋白为原料,经硫酸铵盐析提纯后,初步研究其性质。根据其性质,研究采用醇洗及碱溶酸沉两种方法进一步纯化玉米浸泡水粗蛋白的工艺条件,然后研究提纯后的玉米浸泡水浓缩蛋白的功能性质,最后将其添加到火腿肠中,研究其添加量对火腿肠质构特性的影响。
采用40 %饱和硫酸铵盐析,分离提纯玉米浸泡水粗蛋白,纯度达到84.57 % (w/w),达到了玉米浸泡水浓缩蛋白的水平,经透析除盐后,研究其基本组成及性质。结果表明:玉米浸泡水蛋白中含有较多的疏水性氨基酸和酸性氨基酸,且脯氨酸含量最高;同时,由于疏水性氨基酸含量的增加使其具有较好的热稳定性;SDS-PAGE电泳和Sephadex-G50凝胶层析表明玉米浸泡水浓缩蛋白的分子量主要分布在10000 Da以下。
采用乙醇醇洗和碱溶酸沉两种方法对玉米浸泡水粗蛋白进行提纯。实验结果表明:醇洗方法不适用于提纯玉米浸泡水粗蛋白;实验范围内,碱溶酸沉法提纯玉米浸泡水粗蛋白的适宜条件为:温度25℃,碱溶阶段pH 12,浸提时间20 min,料液比(W:V)l:35,酸沉阶段pH 5.5。经提纯后玉米浸泡水蛋白的得率为70.06 %,纯度可达到91.84 %。因此,选用碱溶酸沉法提纯玉米浸泡水粗蛋白。
以大豆分离蛋白做对照,对玉米浸泡水浓缩蛋白功能性质进行了评价,结果表明:CSWPC的乳化稳定性、起泡性及其稳定性、吸油性以及凝胶形成性都优于大豆分离蛋白;CSWPC在NaCl浓度为0.15 mol/L、温度为70℃、远离等电点的偏碱环境中有良好的溶解性;其持水性随着pH逐渐增加而增大,随着温度和NaCl浓度的增加而减小,在60℃,NaCl浓度0.15 mol/L、pH为10时持水性最好;在温度为80℃,蛋白浓度为2 %的偏酸环境中CSWPC溶液的黏度较低。
在火腿肠中添加玉米浸泡水浓缩蛋白,使火腿肠得率提高了14.4 %,且对火腿肠的色泽和质构特性都有影响。当蛋白添加量在0.5 ~ 1 %的范围内火腿肠的外观肠体干爽,无粘液,不破损,颜色均匀一致,组织致密,有弹性。
Corn steep liquor, the organic wastewater of corn wet milling, contained approximately 3~4 % (w/w) protein. Corn steep liquor protein had biological activity such as strengthening the human body immunity and antioxidation, which wasn't fully exploited and used recently. So if corn steep liquor protein can be extracted and purified, it’s not only can improve the factory economic efficiency and solve the present environmental problems, but also can develop new protein resources.
In this research, the crude protein from corn steep liquor was used as the raw material.Its properties was studied after preliminary purified by ammonium sulfate precipitation .The technological conditions were determined when corn steep liquor protein was purified by alcohol washing, alkali-solution and acid-isolation two different methods. Then the functional properties of protein concentrate from corn steep liquor after purified were studied. Finally the effects of protein concentrate addition on sausage texture characteristics were researched.
The purity of crude protein was 84.57 % under the condition of 40 % saturated ammonium sulfate, and it was up to the level of protein concentrate after dialysised. The basic compositions and properties of protein concentrate were preliminary studied after purified. The results showed that the protein concentrate contained more kinds of essential amino-acids, non-essential amino acids was equalized. The thermal stability of protein concentrate was better because it contained more hydrophobic amino acids. SDS-PAGE electrophoresis and Sephadex-G50 gel chromatography indicated that protein concentrate molecular weight was less than 10000 Da.
Corn steep liquor protein was purified by alcohol washing, alkali-solution and acid-isolation. The results showed that alcohol washing was not applicable to purified crude protein. The optimum conditions of crude protein with alkali-solution and acid-isolation in the range of experiments were alkali soluble pH value 12, solid-liquid ratio (W:V)1:35 and acid subside pH 5.5 at 25℃for 20 min. Under the best conditions, the yield of protein was 70.06 % and the protein purity was 91.84% after purification. The best way of purfied crude protein was the alkali-solution and acid-isolation.
Comparing with soybean protein isolate (SPI), the functional properties of protein concentrate were evaluated. The results showed that the emulsifying stability, foaming property and stability, oil absorption and gelation of protein concentrate were better than that of SPI, the protein concentrate showed higher solubility under NaCl concentration of 0.15 mol/L and far away isoelectric point in alkali environment at 70℃. The water holding capacity was increased with the increment of pH value, decreased with the increment of temperature and NaCl concentration. The WHC showed better under the conditions of pH value 10 and NaCl concentration of 0.15 mol/L at 60℃. The lowest viscosity was observed under protein concentration of 2 % and far away acidic environment at 70℃.
Adding protein concentrate could influence the tincture and texture characteristics of sausage and the yield of sausage was increased by 14.4 %. When adding amount of protein concentrate ranged from 0.5-1 %, the sauage showed dry appearance, no mucus, no breakage, uniform color, compact structure and good elasticity.
本文以玉米浸泡水粗蛋白为原料,经硫酸铵盐析提纯后,初步研究其性质。根据其性质,研究采用醇洗及碱溶酸沉两种方法进一步纯化玉米浸泡水粗蛋白的工艺条件,然后研究提纯后的玉米浸泡水浓缩蛋白的功能性质,最后将其添加到火腿肠中,研究其添加量对火腿肠质构特性的影响。
采用40 %饱和硫酸铵盐析,分离提纯玉米浸泡水粗蛋白,纯度达到84.57 % (w/w),达到了玉米浸泡水浓缩蛋白的水平,经透析除盐后,研究其基本组成及性质。结果表明:玉米浸泡水蛋白中含有较多的疏水性氨基酸和酸性氨基酸,且脯氨酸含量最高;同时,由于疏水性氨基酸含量的增加使其具有较好的热稳定性;SDS-PAGE电泳和Sephadex-G50凝胶层析表明玉米浸泡水浓缩蛋白的分子量主要分布在10000 Da以下。
采用乙醇醇洗和碱溶酸沉两种方法对玉米浸泡水粗蛋白进行提纯。实验结果表明:醇洗方法不适用于提纯玉米浸泡水粗蛋白;实验范围内,碱溶酸沉法提纯玉米浸泡水粗蛋白的适宜条件为:温度25℃,碱溶阶段pH 12,浸提时间20 min,料液比(W:V)l:35,酸沉阶段pH 5.5。经提纯后玉米浸泡水蛋白的得率为70.06 %,纯度可达到91.84 %。因此,选用碱溶酸沉法提纯玉米浸泡水粗蛋白。
以大豆分离蛋白做对照,对玉米浸泡水浓缩蛋白功能性质进行了评价,结果表明:CSWPC的乳化稳定性、起泡性及其稳定性、吸油性以及凝胶形成性都优于大豆分离蛋白;CSWPC在NaCl浓度为0.15 mol/L、温度为70℃、远离等电点的偏碱环境中有良好的溶解性;其持水性随着pH逐渐增加而增大,随着温度和NaCl浓度的增加而减小,在60℃,NaCl浓度0.15 mol/L、pH为10时持水性最好;在温度为80℃,蛋白浓度为2 %的偏酸环境中CSWPC溶液的黏度较低。
在火腿肠中添加玉米浸泡水浓缩蛋白,使火腿肠得率提高了14.4 %,且对火腿肠的色泽和质构特性都有影响。当蛋白添加量在0.5 ~ 1 %的范围内火腿肠的外观肠体干爽,无粘液,不破损,颜色均匀一致,组织致密,有弹性。
Corn steep liquor, the organic wastewater of corn wet milling, contained approximately 3~4 % (w/w) protein. Corn steep liquor protein had biological activity such as strengthening the human body immunity and antioxidation, which wasn't fully exploited and used recently. So if corn steep liquor protein can be extracted and purified, it’s not only can improve the factory economic efficiency and solve the present environmental problems, but also can develop new protein resources.
In this research, the crude protein from corn steep liquor was used as the raw material.Its properties was studied after preliminary purified by ammonium sulfate precipitation .The technological conditions were determined when corn steep liquor protein was purified by alcohol washing, alkali-solution and acid-isolation two different methods. Then the functional properties of protein concentrate from corn steep liquor after purified were studied. Finally the effects of protein concentrate addition on sausage texture characteristics were researched.
The purity of crude protein was 84.57 % under the condition of 40 % saturated ammonium sulfate, and it was up to the level of protein concentrate after dialysised. The basic compositions and properties of protein concentrate were preliminary studied after purified. The results showed that the protein concentrate contained more kinds of essential amino-acids, non-essential amino acids was equalized. The thermal stability of protein concentrate was better because it contained more hydrophobic amino acids. SDS-PAGE electrophoresis and Sephadex-G50 gel chromatography indicated that protein concentrate molecular weight was less than 10000 Da.
Corn steep liquor protein was purified by alcohol washing, alkali-solution and acid-isolation. The results showed that alcohol washing was not applicable to purified crude protein. The optimum conditions of crude protein with alkali-solution and acid-isolation in the range of experiments were alkali soluble pH value 12, solid-liquid ratio (W:V)1:35 and acid subside pH 5.5 at 25℃for 20 min. Under the best conditions, the yield of protein was 70.06 % and the protein purity was 91.84% after purification. The best way of purfied crude protein was the alkali-solution and acid-isolation.
Comparing with soybean protein isolate (SPI), the functional properties of protein concentrate were evaluated. The results showed that the emulsifying stability, foaming property and stability, oil absorption and gelation of protein concentrate were better than that of SPI, the protein concentrate showed higher solubility under NaCl concentration of 0.15 mol/L and far away isoelectric point in alkali environment at 70℃. The water holding capacity was increased with the increment of pH value, decreased with the increment of temperature and NaCl concentration. The WHC showed better under the conditions of pH value 10 and NaCl concentration of 0.15 mol/L at 60℃. The lowest viscosity was observed under protein concentration of 2 % and far away acidic environment at 70℃.
Adding protein concentrate could influence the tincture and texture characteristics of sausage and the yield of sausage was increased by 14.4 %. When adding amount of protein concentrate ranged from 0.5-1 %, the sauage showed dry appearance, no mucus, no breakage, uniform color, compact structure and good elasticity.
引文
[1]中国粮油信息网.2011年度全球玉米产量将增3.2%.http://www.chinagrain.cn/2009.12.15.
[2]中华粮网.2008/09年度中国玉米产量大幅增加.http://www.cngrain.com/2009.4.22.
[3]秦先魁,刘启觉.浅谈玉米的综合利用与开发[J].粮食与饲料工业.2000(10):46-47.
[4]张龙.玉米利用现状及副产品开发[J].食品工程.2009(4):14-18.
[5]胡新宇,宁正祥.玉米的综合加工与利用[J].玉米科学.2000,8(3):83-89.
[6]袁建国,高艳华.玉米深加工副产品的开发利用[J].全国发酵行业高峰论坛.2007:36-39.
[7]石桂春.美国玉米加工业的历史与现状[J].玉米科学.2000(3):38.
[8]曹国锋,龚任,王舒平等.米糠资源开发利用的研究[J].粮食与饲料工业.2000.7:42.
[9]曲保雪.玉米浸泡水中脂多糖及蛋白质的开发利用研究[D].河北.河北农业大学.2003.
[10]孙义章.玉米浸泡水中菲丁和植酸的回收和利用[J].农牧产品开发.1999(8):27.
[11]卢娜,周顺桂,常明等.玉米浸泡液制备苏云金杆菌生物杀虫剂的影响因素研究[J].环境工程学报.2007,1(9):126-130.
[12]郑喜群,刘晓兰,刘雅萍.玉米醇溶蛋白酶解工艺的研究[J].食品科学.2001(7):41-43.
[13]童群义.玉米浸泡水中蛋白回收工艺的试验研究[J].无锡轻工业学院.1990(8):21-23.
[14]朱朝晖,赵宏伟,贾胜德.玉米蛋白组分的研究进展[J].黑龙江农业科学.2006,(4):88-90.
[15]林峰,蔡木易,易维学.玉米蛋白深加工现状及发展趋势[J].食品与发酵工业.2006,32(11):123-127.
[16]温其标,黄国平,邱礼平.玉米蛋白及其新用途[J].中国淀粉工业协会变性淀粉专业委员会第七次学术报告,经验交流会论文集,103-108.
[17]沈蓓英.玉米蛋白深层次开发[J].粮食与油脂.1998,(3):39-40.
[18] Julie E. H., Charles E. G..Enzymatic of corn gluten meal[J].Food Chem.,1989,37:ll88-l192.
[19]兰尊海,李淡.纯天然食品添加剂玉米蛋白发泡粉的生产研究[J].郑州牧业工程高等专科学校学报.1999(19):22-24.
[20]李梦琴.碱水解法制取玉米蛋白发泡粉及工艺参数优化[J].西部粮油科技.1998(4):31-34.
[21]杜长安.植物蛋白工艺学[M].北京:中国商业出版社,1995.
[22]于淑娟,陈士学,陶光玲等.用酸酶法水解玉米蛋白质制备复合氨基酸[J].齐齐哈尔轻工学院学报.1994(1):30-35.
[23]管斌,林洪等编.食品蛋白质化学[M].北京:化学工业出版社,2005:21-23.
[24]凌吉春.玉米浸泡水的回收利用[J].资源开发.1998.19(2):46.
[25] Staub AM.Methods in carbohydrate Chemistry [M].London:Academic Press,1956:40-45.
[26]王文侠,翟丽萍,宋春丽.玉米浸泡液蛋白质的超滤分离研究[J].农产品加工.学刊.2008(7):115.
[27]郑恒光,杨晓泉,唐传核等.醇法大豆浓缩蛋白加工工艺及实践[J].中国油脂.2007,32(4):26-28.
[28]陈金媛,陈梅兰.高分子絮凝剂用于造纸黑液处理的研究[J].工业水处理.2002,22(5):42.
[29]张宗恩,汪之和,肖安华等.鱼糜漂洗液中水溶性蛋白质的回收与利用[J].上海水产大学学报.1999,8(1):59-62.
[30]陈天,汪士新.利用壳聚糖为絮凝剂回收工业废水中蛋白质,染料以及重金属离子[J].江苏环境科技.1996(1):45-46.
[31]郑芸岭徐玉佩.天然絮凝剂壳聚糖回收大豆蛋白的研究[J].粮食与油脂.1997(1):6-12.
[32]刘文丽.玉米浸泡水蛋白的回收、酶解及酶解液的部分物性[D].齐齐哈尔.齐齐哈尔大学.2010.
[33]刘邻渭.食品化学[M].北京:中国农业出版社,2002:243-244.
[34]韩雅珊.食品化学[M].北京:中国农业大学出版社,1998:107.
[35]唐传核.酶法聚合食物蛋白质及及其改性机理研究[D].广州.华南理工大学.2002.
[36] Owen R. Fennema著.王璋,许时婴,汤坚等译.食品化学(第三版),美国现代食品科技系列[M].北京:中国轻工业出版社,2003,306.
[37]李劲松,李林杰,李亚文.植酸及其多联产项目可行性研究[J].食品科技.2002(1):54-57.
[38]王镜岩,朱圣庚,徐长法.生物化学[M] .第三版.北京:高等教育出版社,2002,378-379.
[39]王廷华,邢如新,游潮.蛋白质理论与技术[M].第二版.北京:科学出版社,2009,33-35.
[40]大连轻工业学院、华南理工大学、齐齐哈尔轻工学院合编.食品分析[M].北京:中国轻工业出版社,1994,177-181,216-221,118-121,98-103,157-162.
[41]郑喜群,刘文丽,刘晓兰等.酶解条件对玉米浸泡水蛋白水解液物性的影响[J].食品工业科技.2010,8:23-28.
[42] Laemm L. . Cleavage of structural proteins during the assembly of the head of bacteriophage [J] . Nature, 1976, 227:681-185.
[43]郭晓君.蛋白质电泳试验技术[M].北京:科学出版社,1999:35-40.
[44]赵永芳.生物化学技术原理及应用[M].第三版.北京:科学出版社,2007:485-494.
[45] Blackshear P.J.. System for Polyacrylamide Gel Electrophoresis [J].Meth.Enzymol, 1984, 104:237-255.
[46] LaemmLi U.K..Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4[J].Nature,1970,227:680-685.
[47]汪家政,范明.蛋白质技术手册[M].北京:科学出版社,2000:52-54.
[48] NicholasI P., Robert A. M., David B., et al.. Protein Distribution in Commercial Wet- and Dry-Milled Corn Germ [J]. Agric. Food Chem, 2006, 54:4868-4872.
[49] Ilankovan P., Lorena M., Paulscott M. et al..Utilizing Protein-Lean Coproducts from Corn Containing Recombinant Pharmaceutical Proteins for Ethanol Production [J].Agric. Food Chem, 2010, 58:10419-10425.
[50] Amerssausage-Pharmacia Biotech.Gel Filtration Principles and Methods.Code No.18-1022-18.
[51]刘珊,刘晓艳.热变性对蛋白质理化性质的影响[J].中国食品添加剂.2006,(6):108-112.
[52]王健,田丰伟,张玉新.热分析法在食品蛋白质研究中的应用[J].冷饮与速冻食品工业.2000(4) ,14-21.
[53]汪立军,李里特.利用DSC对大豆蛋白质热变性的研究[J].中国农业大学学报.2001,(6):93-96.
[54] Arntfield S. D., Murray E. D. .Thermal analysis of food proteins in relation to processing effects [A].Harwalkar V. R., Ma C. Y.. Thermal Analysis of Foods [M]. London: Elsevier Applied Science, 1990:51-91.
[55]鲁长新,赵思明,熊善柏.鲢鱼相变区间的热特性研究[J].农业工程学报.2007,23(6):39-43.
[56]宋春芳,毛志怀,王曙光等.亚麻籽粉含水率对其蛋白质变性温度的影响[J].农业工程学报.2008,24(1):300-302.
[57] Meng G. T., Ma C. Y.. Thermal properties of Phaseolus angularis (red bean) globulin [J] . Food Chemistry, 2001, 73:453-460.
[58]石珊珊,孟橘,张骊.醇法大豆浓缩蛋白浸提工艺研究[J].中国油脂.2006,31 (10):21-23.
[59]华欲飞.醇法大豆浓缩蛋白制取工艺的优选[J].植物蛋白.1998:15-18.
[60]谢伶俐,刘容,许本波等.双低油菜籽浓缩蛋白制备条件研究[J].安徽农业科学.2009,37(1):371-373.
[61] Nicholas P., Leland C.. Extraction and Solubility Characteristics of Zein Proteins from Dry-Milled Corn [J]. Agric. Food Chem. 2001, 49, 3757-3760.
[62]刘晓颖.苜蓿叶蛋白的分离及性质研究[J].安徽大学学报.1994,(3):90-94.
[63]王洪新,胡昌云.茶叶蛋白提取及纯化研究[J].食品工业科技.2004,25(12):69-71.
[64] Wen T. N., Luthe D.S.. Biochmeical characterization of rice Glutelin [J]. Plant Physiol, 1985, 78(l):172-177.
[65] Seung-Taik L., Lee J. H., Shin D. H. .Comparison of protein extraction solutions for rice starch isolation and effects of residual Protein content on stareh pasting Properties [J]. Stacrh Stakre, 1999, 51(4):120-125.
[66]郭荣荣,潘思轶,王可兴.碱法与酶法提取大米蛋白工艺及功能特性比较研究[J].食品科学.2005,26(3):173-177.
[67]孙庆杰,田正文.碱法提取浓缩人米蛋白工艺条件的研究[J].食品工业科技.2003,24(9):38-40.
[68]刘伟.水葫芦叶蛋白功能性质评价研究[D] .重庆.西南大学.2007.
[69]吕巧枝.可溶性蛋白的提取及功能特性的研究[J] .中国农业科学院.2007,38-43.
[70]李明妹,姚开,贾冬英.碱提酸沉法制取花生分离蛋白的优化条件[J].中国油脂.2004,29(11):21-23.
[71]张寒俊.碱溶酸沉法制备双低菜籽分离蛋白的工艺探讨[J].农产品加工学刊.2005,(5):40-43.
[72]郑喜群.玉米黄粉的酶解、活性肽的分离及酶解液的部分物性[D].北京.中国农业大学,2006.
[73]李运罡,李梦琴,张剑等.响应曲面法提取玉米谷蛋白工艺优化研究[J].粮食与饲料工业.2008,(9):24-28.
[74]王文高.早籼稻及碎米转化为低过敏性蛋白和缓释淀粉的研究-低过敏性大米蛋白质的研究[D] .2001.
[75] Hoyopd, Renduelesm, Diazm.Effect of processing on functional properties of animal blood plasma [J].Meat Science, 2008, 78:522-528.
[76] Mwasaru M A,Muhmmad K,Bakar J,et al.Influence of altered solvent environment on the functionality of pigeon-pea(Cajanuscajan)and cowpea(Vigna unguiculata)protein isolates[J].Food Chemistry,2000,71:157-165.
[77] ALUKO R E, YADA R Y.Structure-function relationship of cowpea (Vigna unguiculata) globulin isolates: influence of pH and NaCl onphysicochemical and funtional properties[J].Food Chemistry,1995,53:259-265.
[78]张龙翔,张庭芳,李令媛.生化实验方法和技术[M].北京:高等教育出版社,1997:126-140.
[79] Casella, MLA, Whitaker J.R.Stabillization of proteins [J]. Journal of Food Biochemistry, 1990, 14:453-475.
[80]陶健等.荞麦蛋白的功能特性研究[J].冲国粮油学报.2005,20(5):46-50.
[81] Peterson G. L.A .et al .simplification of the assay method of Lowry, which is more generally applicatical [J].Biochemistry, 977,83:346-356.
[82] Markwell M.A.K.,Haas S. M.,Bieber L. L..A modification of the Lowery procedure to simplify protein in membrance and lipoprotein samples [J].Analytical Biochemistry, 1978, 87:206-210.
[83] Carcea B.M., Functional properties of drum dried chickpea (Cicer arietinum L.)Flour [J].Journal of Food Science, 1986, 51:1518-1526.
[84] Pearce K N, Kinsella J E..Emulsifying properties of proteins evaluation of a turbid metric techique.Journal of Agricultural and Food Chemistry, 1978, 26:716-723.
[85] Lin M. J. Y., Hunkert E. S., et al..Certain functional properties of sunflower meal products[J].Food Sci,1974,39:368.
[86]刘文丽,郑喜群,刘晓兰.pH对玉米浸泡水蛋白水解产物功能性质的影响[J].食品科技.2010,35(6).
[87]王洪新,胡杨云.茶叶蛋白质的改性及其功能特性的研究[J].食品化学.2005,6(26):135-140.
[88]李运罡,李梦琴,吕名蕊.玉米谷蛋白功能性质的研究[J].粮食与油脂.2008,7:20-22.
[89] Owen R. Fennema著.王璋,许时婴,汤坚等译.食品化学(第三版),美国现代食品科技系列[M].北京:中国轻工业出版社,2003:306-310.
[90]陈毓荃.蛋白质化学[M].西安:世界图书出版公司,2000:86-90.
[91] Bigelow, C.C..On the average hydrophobicity of proteins and the relation between it and protein structure [J].Thero.Biol. 1967,16:187-211.
[92] Chou D.H.,Moff C.H.V. .Protein-water interactions and functional proPerties[J].Jounral of American oil Chemistry Society,1979,56(1):53.
[93] Flmeing S.E., Sosulski F.W., Filara A., et al..Viscosity and water absorption characteristics of slurries of sunflower and soybean flours,concentrates and isolates [J].Jounral of Food Science,1974,39:188-191.
[94]吕巧枝.可溶性蛋白的提取及功能特性的研究[J].中国农业科学院.2007,38-43.
[95]张根生等.大豆分离蛋白乳化性影响因素的研究[J].食品科学.2006,27(7):48-51.
[94]Kinsella J.E..Functional properties of soy proteins [J]. Joumal of American Oil Chemist Society, 1979, 56(3):242-258.
[97]夏文水主编.肉制品加工原理与技术[M].北京:化学工业出版社,2003:120-130.
[98]李应彪,李开雄,童军茂.大豆蛋白在火腿肠生产中的应用[J].肉类研究.1999,(4):44-45.
[99] Matulis R.J..Sensory characteristic of frankfurters as affected by salt, fat, soy protein, and carrageenan [J].Food Sci, 1995, 60(1):48-54.
[100]石晓,周瑞宝,张春晖.花生蛋白在火腿肠中的应用研究[J] .粮油加工与食品机械.2006,(6)82-84.
[101]葛长荣,马美湖.肉与肉制品工艺学[M].北京:中国轻工业出版社,2002:119-126.
[102]王远义,王西杰,孙晓波等.功能性大豆蛋白粉的性能测定及其在肉制品中的应用[J].肉类工业.(8):7-8.
[103]郝磊勇,李汴生,阮征等.高压与热结合处理对鱼糜凝胶质构特性的影响[J].食品与发酵工业.2005,31:35-38.
[104]孙哲浩,赵谋明,张源等.明胶与k-卡拉胶交互作用特性及机理的研究一明胶与卡拉胶共凝胶体的力学特性[J].食品科学.2001,22(1):14-18.
[105] Maria Dolores Alvarez.Influence of deformation rate and degree of compression On textural parameters of potato and apple tissues in texture profile analysis[J].Europe Food Research Technology,2002,(215):13-20.
[106]李里特.食品物性学[M].北京:中国农业出版社,2001:96-100.
[107]郭荣荣.甜荞蛋白质组分功能特性评价及对火腿肠质构特性的影响研究[D].武汉.华中农业大学.2007.
[108] Bourne M.C..Texture profile analysis[J].Food Technology,1989,32:62-72.
[109]郝红涛,赵改名,柳艳霞.利用内聚性和咀嚼性对火腿肠等级的判别分析研究[J].食品工业科技.2010,(8):95-101.
[110]殷露琴,徐宝才,杨明.火腿肠质构影响因素[J].肉制品加工与设备.2007,(6):13-15.
[2]中华粮网.2008/09年度中国玉米产量大幅增加.http://www.cngrain.com/2009.4.22.
[3]秦先魁,刘启觉.浅谈玉米的综合利用与开发[J].粮食与饲料工业.2000(10):46-47.
[4]张龙.玉米利用现状及副产品开发[J].食品工程.2009(4):14-18.
[5]胡新宇,宁正祥.玉米的综合加工与利用[J].玉米科学.2000,8(3):83-89.
[6]袁建国,高艳华.玉米深加工副产品的开发利用[J].全国发酵行业高峰论坛.2007:36-39.
[7]石桂春.美国玉米加工业的历史与现状[J].玉米科学.2000(3):38.
[8]曹国锋,龚任,王舒平等.米糠资源开发利用的研究[J].粮食与饲料工业.2000.7:42.
[9]曲保雪.玉米浸泡水中脂多糖及蛋白质的开发利用研究[D].河北.河北农业大学.2003.
[10]孙义章.玉米浸泡水中菲丁和植酸的回收和利用[J].农牧产品开发.1999(8):27.
[11]卢娜,周顺桂,常明等.玉米浸泡液制备苏云金杆菌生物杀虫剂的影响因素研究[J].环境工程学报.2007,1(9):126-130.
[12]郑喜群,刘晓兰,刘雅萍.玉米醇溶蛋白酶解工艺的研究[J].食品科学.2001(7):41-43.
[13]童群义.玉米浸泡水中蛋白回收工艺的试验研究[J].无锡轻工业学院.1990(8):21-23.
[14]朱朝晖,赵宏伟,贾胜德.玉米蛋白组分的研究进展[J].黑龙江农业科学.2006,(4):88-90.
[15]林峰,蔡木易,易维学.玉米蛋白深加工现状及发展趋势[J].食品与发酵工业.2006,32(11):123-127.
[16]温其标,黄国平,邱礼平.玉米蛋白及其新用途[J].中国淀粉工业协会变性淀粉专业委员会第七次学术报告,经验交流会论文集,103-108.
[17]沈蓓英.玉米蛋白深层次开发[J].粮食与油脂.1998,(3):39-40.
[18] Julie E. H., Charles E. G..Enzymatic of corn gluten meal[J].Food Chem.,1989,37:ll88-l192.
[19]兰尊海,李淡.纯天然食品添加剂玉米蛋白发泡粉的生产研究[J].郑州牧业工程高等专科学校学报.1999(19):22-24.
[20]李梦琴.碱水解法制取玉米蛋白发泡粉及工艺参数优化[J].西部粮油科技.1998(4):31-34.
[21]杜长安.植物蛋白工艺学[M].北京:中国商业出版社,1995.
[22]于淑娟,陈士学,陶光玲等.用酸酶法水解玉米蛋白质制备复合氨基酸[J].齐齐哈尔轻工学院学报.1994(1):30-35.
[23]管斌,林洪等编.食品蛋白质化学[M].北京:化学工业出版社,2005:21-23.
[24]凌吉春.玉米浸泡水的回收利用[J].资源开发.1998.19(2):46.
[25] Staub AM.Methods in carbohydrate Chemistry [M].London:Academic Press,1956:40-45.
[26]王文侠,翟丽萍,宋春丽.玉米浸泡液蛋白质的超滤分离研究[J].农产品加工.学刊.2008(7):115.
[27]郑恒光,杨晓泉,唐传核等.醇法大豆浓缩蛋白加工工艺及实践[J].中国油脂.2007,32(4):26-28.
[28]陈金媛,陈梅兰.高分子絮凝剂用于造纸黑液处理的研究[J].工业水处理.2002,22(5):42.
[29]张宗恩,汪之和,肖安华等.鱼糜漂洗液中水溶性蛋白质的回收与利用[J].上海水产大学学报.1999,8(1):59-62.
[30]陈天,汪士新.利用壳聚糖为絮凝剂回收工业废水中蛋白质,染料以及重金属离子[J].江苏环境科技.1996(1):45-46.
[31]郑芸岭徐玉佩.天然絮凝剂壳聚糖回收大豆蛋白的研究[J].粮食与油脂.1997(1):6-12.
[32]刘文丽.玉米浸泡水蛋白的回收、酶解及酶解液的部分物性[D].齐齐哈尔.齐齐哈尔大学.2010.
[33]刘邻渭.食品化学[M].北京:中国农业出版社,2002:243-244.
[34]韩雅珊.食品化学[M].北京:中国农业大学出版社,1998:107.
[35]唐传核.酶法聚合食物蛋白质及及其改性机理研究[D].广州.华南理工大学.2002.
[36] Owen R. Fennema著.王璋,许时婴,汤坚等译.食品化学(第三版),美国现代食品科技系列[M].北京:中国轻工业出版社,2003,306.
[37]李劲松,李林杰,李亚文.植酸及其多联产项目可行性研究[J].食品科技.2002(1):54-57.
[38]王镜岩,朱圣庚,徐长法.生物化学[M] .第三版.北京:高等教育出版社,2002,378-379.
[39]王廷华,邢如新,游潮.蛋白质理论与技术[M].第二版.北京:科学出版社,2009,33-35.
[40]大连轻工业学院、华南理工大学、齐齐哈尔轻工学院合编.食品分析[M].北京:中国轻工业出版社,1994,177-181,216-221,118-121,98-103,157-162.
[41]郑喜群,刘文丽,刘晓兰等.酶解条件对玉米浸泡水蛋白水解液物性的影响[J].食品工业科技.2010,8:23-28.
[42] Laemm L. . Cleavage of structural proteins during the assembly of the head of bacteriophage [J] . Nature, 1976, 227:681-185.
[43]郭晓君.蛋白质电泳试验技术[M].北京:科学出版社,1999:35-40.
[44]赵永芳.生物化学技术原理及应用[M].第三版.北京:科学出版社,2007:485-494.
[45] Blackshear P.J.. System for Polyacrylamide Gel Electrophoresis [J].Meth.Enzymol, 1984, 104:237-255.
[46] LaemmLi U.K..Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4[J].Nature,1970,227:680-685.
[47]汪家政,范明.蛋白质技术手册[M].北京:科学出版社,2000:52-54.
[48] NicholasI P., Robert A. M., David B., et al.. Protein Distribution in Commercial Wet- and Dry-Milled Corn Germ [J]. Agric. Food Chem, 2006, 54:4868-4872.
[49] Ilankovan P., Lorena M., Paulscott M. et al..Utilizing Protein-Lean Coproducts from Corn Containing Recombinant Pharmaceutical Proteins for Ethanol Production [J].Agric. Food Chem, 2010, 58:10419-10425.
[50] Amerssausage-Pharmacia Biotech.Gel Filtration Principles and Methods.Code No.18-1022-18.
[51]刘珊,刘晓艳.热变性对蛋白质理化性质的影响[J].中国食品添加剂.2006,(6):108-112.
[52]王健,田丰伟,张玉新.热分析法在食品蛋白质研究中的应用[J].冷饮与速冻食品工业.2000(4) ,14-21.
[53]汪立军,李里特.利用DSC对大豆蛋白质热变性的研究[J].中国农业大学学报.2001,(6):93-96.
[54] Arntfield S. D., Murray E. D. .Thermal analysis of food proteins in relation to processing effects [A].Harwalkar V. R., Ma C. Y.. Thermal Analysis of Foods [M]. London: Elsevier Applied Science, 1990:51-91.
[55]鲁长新,赵思明,熊善柏.鲢鱼相变区间的热特性研究[J].农业工程学报.2007,23(6):39-43.
[56]宋春芳,毛志怀,王曙光等.亚麻籽粉含水率对其蛋白质变性温度的影响[J].农业工程学报.2008,24(1):300-302.
[57] Meng G. T., Ma C. Y.. Thermal properties of Phaseolus angularis (red bean) globulin [J] . Food Chemistry, 2001, 73:453-460.
[58]石珊珊,孟橘,张骊.醇法大豆浓缩蛋白浸提工艺研究[J].中国油脂.2006,31 (10):21-23.
[59]华欲飞.醇法大豆浓缩蛋白制取工艺的优选[J].植物蛋白.1998:15-18.
[60]谢伶俐,刘容,许本波等.双低油菜籽浓缩蛋白制备条件研究[J].安徽农业科学.2009,37(1):371-373.
[61] Nicholas P., Leland C.. Extraction and Solubility Characteristics of Zein Proteins from Dry-Milled Corn [J]. Agric. Food Chem. 2001, 49, 3757-3760.
[62]刘晓颖.苜蓿叶蛋白的分离及性质研究[J].安徽大学学报.1994,(3):90-94.
[63]王洪新,胡昌云.茶叶蛋白提取及纯化研究[J].食品工业科技.2004,25(12):69-71.
[64] Wen T. N., Luthe D.S.. Biochmeical characterization of rice Glutelin [J]. Plant Physiol, 1985, 78(l):172-177.
[65] Seung-Taik L., Lee J. H., Shin D. H. .Comparison of protein extraction solutions for rice starch isolation and effects of residual Protein content on stareh pasting Properties [J]. Stacrh Stakre, 1999, 51(4):120-125.
[66]郭荣荣,潘思轶,王可兴.碱法与酶法提取大米蛋白工艺及功能特性比较研究[J].食品科学.2005,26(3):173-177.
[67]孙庆杰,田正文.碱法提取浓缩人米蛋白工艺条件的研究[J].食品工业科技.2003,24(9):38-40.
[68]刘伟.水葫芦叶蛋白功能性质评价研究[D] .重庆.西南大学.2007.
[69]吕巧枝.可溶性蛋白的提取及功能特性的研究[J] .中国农业科学院.2007,38-43.
[70]李明妹,姚开,贾冬英.碱提酸沉法制取花生分离蛋白的优化条件[J].中国油脂.2004,29(11):21-23.
[71]张寒俊.碱溶酸沉法制备双低菜籽分离蛋白的工艺探讨[J].农产品加工学刊.2005,(5):40-43.
[72]郑喜群.玉米黄粉的酶解、活性肽的分离及酶解液的部分物性[D].北京.中国农业大学,2006.
[73]李运罡,李梦琴,张剑等.响应曲面法提取玉米谷蛋白工艺优化研究[J].粮食与饲料工业.2008,(9):24-28.
[74]王文高.早籼稻及碎米转化为低过敏性蛋白和缓释淀粉的研究-低过敏性大米蛋白质的研究[D] .2001.
[75] Hoyopd, Renduelesm, Diazm.Effect of processing on functional properties of animal blood plasma [J].Meat Science, 2008, 78:522-528.
[76] Mwasaru M A,Muhmmad K,Bakar J,et al.Influence of altered solvent environment on the functionality of pigeon-pea(Cajanuscajan)and cowpea(Vigna unguiculata)protein isolates[J].Food Chemistry,2000,71:157-165.
[77] ALUKO R E, YADA R Y.Structure-function relationship of cowpea (Vigna unguiculata) globulin isolates: influence of pH and NaCl onphysicochemical and funtional properties[J].Food Chemistry,1995,53:259-265.
[78]张龙翔,张庭芳,李令媛.生化实验方法和技术[M].北京:高等教育出版社,1997:126-140.
[79] Casella, MLA, Whitaker J.R.Stabillization of proteins [J]. Journal of Food Biochemistry, 1990, 14:453-475.
[80]陶健等.荞麦蛋白的功能特性研究[J].冲国粮油学报.2005,20(5):46-50.
[81] Peterson G. L.A .et al .simplification of the assay method of Lowry, which is more generally applicatical [J].Biochemistry, 977,83:346-356.
[82] Markwell M.A.K.,Haas S. M.,Bieber L. L..A modification of the Lowery procedure to simplify protein in membrance and lipoprotein samples [J].Analytical Biochemistry, 1978, 87:206-210.
[83] Carcea B.M., Functional properties of drum dried chickpea (Cicer arietinum L.)Flour [J].Journal of Food Science, 1986, 51:1518-1526.
[84] Pearce K N, Kinsella J E..Emulsifying properties of proteins evaluation of a turbid metric techique.Journal of Agricultural and Food Chemistry, 1978, 26:716-723.
[85] Lin M. J. Y., Hunkert E. S., et al..Certain functional properties of sunflower meal products[J].Food Sci,1974,39:368.
[86]刘文丽,郑喜群,刘晓兰.pH对玉米浸泡水蛋白水解产物功能性质的影响[J].食品科技.2010,35(6).
[87]王洪新,胡杨云.茶叶蛋白质的改性及其功能特性的研究[J].食品化学.2005,6(26):135-140.
[88]李运罡,李梦琴,吕名蕊.玉米谷蛋白功能性质的研究[J].粮食与油脂.2008,7:20-22.
[89] Owen R. Fennema著.王璋,许时婴,汤坚等译.食品化学(第三版),美国现代食品科技系列[M].北京:中国轻工业出版社,2003:306-310.
[90]陈毓荃.蛋白质化学[M].西安:世界图书出版公司,2000:86-90.
[91] Bigelow, C.C..On the average hydrophobicity of proteins and the relation between it and protein structure [J].Thero.Biol. 1967,16:187-211.
[92] Chou D.H.,Moff C.H.V. .Protein-water interactions and functional proPerties[J].Jounral of American oil Chemistry Society,1979,56(1):53.
[93] Flmeing S.E., Sosulski F.W., Filara A., et al..Viscosity and water absorption characteristics of slurries of sunflower and soybean flours,concentrates and isolates [J].Jounral of Food Science,1974,39:188-191.
[94]吕巧枝.可溶性蛋白的提取及功能特性的研究[J].中国农业科学院.2007,38-43.
[95]张根生等.大豆分离蛋白乳化性影响因素的研究[J].食品科学.2006,27(7):48-51.
[94]Kinsella J.E..Functional properties of soy proteins [J]. Joumal of American Oil Chemist Society, 1979, 56(3):242-258.
[97]夏文水主编.肉制品加工原理与技术[M].北京:化学工业出版社,2003:120-130.
[98]李应彪,李开雄,童军茂.大豆蛋白在火腿肠生产中的应用[J].肉类研究.1999,(4):44-45.
[99] Matulis R.J..Sensory characteristic of frankfurters as affected by salt, fat, soy protein, and carrageenan [J].Food Sci, 1995, 60(1):48-54.
[100]石晓,周瑞宝,张春晖.花生蛋白在火腿肠中的应用研究[J] .粮油加工与食品机械.2006,(6)82-84.
[101]葛长荣,马美湖.肉与肉制品工艺学[M].北京:中国轻工业出版社,2002:119-126.
[102]王远义,王西杰,孙晓波等.功能性大豆蛋白粉的性能测定及其在肉制品中的应用[J].肉类工业.(8):7-8.
[103]郝磊勇,李汴生,阮征等.高压与热结合处理对鱼糜凝胶质构特性的影响[J].食品与发酵工业.2005,31:35-38.
[104]孙哲浩,赵谋明,张源等.明胶与k-卡拉胶交互作用特性及机理的研究一明胶与卡拉胶共凝胶体的力学特性[J].食品科学.2001,22(1):14-18.
[105] Maria Dolores Alvarez.Influence of deformation rate and degree of compression On textural parameters of potato and apple tissues in texture profile analysis[J].Europe Food Research Technology,2002,(215):13-20.
[106]李里特.食品物性学[M].北京:中国农业出版社,2001:96-100.
[107]郭荣荣.甜荞蛋白质组分功能特性评价及对火腿肠质构特性的影响研究[D].武汉.华中农业大学.2007.
[108] Bourne M.C..Texture profile analysis[J].Food Technology,1989,32:62-72.
[109]郝红涛,赵改名,柳艳霞.利用内聚性和咀嚼性对火腿肠等级的判别分析研究[J].食品工业科技.2010,(8):95-101.
[110]殷露琴,徐宝才,杨明.火腿肠质构影响因素[J].肉制品加工与设备.2007,(6):13-15.
© 2004-2018 中国地质图书馆版权所有 京ICP备05064691号 京公网安备11010802017129号 地址：北京市海淀区学院路29号 邮编：100083 电话：办公室：(+86 10)66554848；文献借阅、咨询服务、科技查新：66554700 |