Comparison of Protein Extraction Solutions for Rice Starch Isolation and Effects of Residual Protein Content on Starch Pasting Properties
Comparison of Protein Extraction Solutions for Rice Starch Isolation and Effects of Residual Protein Content on Starch Pasting Properties
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DOI：
10.1002/(sici)1521-379x(199904)51:4
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发表时间：
1999-04
期刊：
影响因子：
2.3
通讯作者：
S. Lim;Jong Hyup Lee;D. Shin;Hyesook S. Lim
中科院分区：
文献类型：
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作者：
S. Lim;Jong Hyup Lee;D. Shin;Hyesook S. Lim
蛋白质提取溶液，如氢氧化钠（0.1%和0.2%），十二烷基硫酸钠（SLS, 1.2%）含有亚硫酸钠（0.12%），和十二烷基苯磺酸钠（DoBS, 1.2%）含有亚硫酸钠（0.12%）的水溶液，在分离淀粉从米粉（Ilpumbyo，一种无蜡的韩国大米品种）的蛋白质去除效率进行比较。此外，还比较了分离淀粉的糊化性能。在室温下以1:3 w/v的比例搅拌分散液，1 h内可提取80%以上的面粉蛋白。用新鲜溶液重复提取（每一步1或2小时）可显著提高蛋白质的去除效率。在0.2 % NaOH溶液中，在25°C下重复提取4次（每步1 h），分离得到的大米淀粉中残留蛋白含量为0.9% (DB)，相当于大米蛋白脱除率为86%。提高提取温度可使蛋白质溶解度略有提高，但淀粉损失也显著增加。其中，DoBS脱除大米蛋白效果最好，SLS脱除效果最差。残馀蛋白含量是决定分离淀粉糊化特性的关键因素，与淀粉糊化峰值粘度呈负相关，与糊化温度呈正相关。
Protein extraction solutions such as aqueous solutions of sodium hydroxide (0.1 and 0.2 %), sodium lauryl sulfate (SLS, 1.2 %) containing sodium sulfite (0.12 %), and dodecylbenzene sulfonate (DoBS, 1.2 %) containing sodium sulfite (0.12 %) were compared in their protein removal efficiencies during isolation of starch from a rice flour (Ilpumbyo, a nonwaxy Korean rice variety). In addition, the pasting properties of the isolated starch was compared. More than 80 % of the flour protein was extracted in 1 h by stirring the dispersion (1:3, w/v) at room temperature. Repeating the extractions (1 or 2 h for each step) with fresh solution significantly increased the protein removal efficiency. When the extraction in 0.2 % NaOH was repeated four times (1 h for each step) at 25°C, the residual protein content in the isolated rice starch was 0.9 % (DB), equivalent to 86 % removal of the rice protein. Raising the extraction temperature slightly increased the protein solubility, but starch loss also became significant. Among the solutions, DoBS was most effective in removing rice protein whereas SLS was least. The residual protein content had a critical role in determining the pasting characteristics of the isolated starch, showing a negative correlation to the peak viscosity of the starch paste, but a positive correlation to the pasting temperature.