| 糙米发芽过程中蛋白酶活力及含氮物质的变化 |
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| 引用本文： | 曹晓虹,温焕斌,李翠娟,韩永斌,顾振新.糙米发芽过程中蛋白酶活力及含氮物质的变化[J].南京农业大学学报,2010,33(2). |
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| 作者姓名： | 曹晓虹 温焕斌 李翠娟 韩永斌 顾振新 |
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| 作者单位： | 南京农业大学农业部农畜产品加工与质量控制重点开放实验室,江苏,南京,210095 |
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| 基金项目： | 江苏省科技支撑计划项目(BE2008309) |
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| 摘 要： | 以糙米为原料,研究其发芽过程中蛋白酶活力及蛋白质含量、组成、水解度和肽含量等降解产物的变化。结果表明:糙米经48h发芽,与未发芽前相比,蛋白酶活力增加3.39倍,蛋白质水解度提高5.37倍,肽总量升高38.68%,水解度与肽含量间相关系数达0.9606;清蛋白和球蛋白含量下降74.76%,谷蛋白和醇溶蛋白含量增加95.68%,游离氨基酸含量升高2.17倍,非蛋白氮含量增加。糙米发芽72h时,蛋白酶活力增幅减小,蛋白质水解度及肽含量继续升高,而清蛋白增多,谷蛋白减少。SDS-PAGE测定结果显示,糙米发芽过程中,大分子量的蛋白质组分降解,小分子量的多肽类成分增加,游离氨基酸含量显著升高;发芽48h前蛋白质的转化与降解趋势平缓,之后其变化极显著。因此,糙米发芽48h是其含氮物质变化的重要转折点。
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| 关 键 词： | 发芽糙米 蛋白酶活力 含氮物质 肽 |
Changes of protease activity and nitrogenous substances during brown rice germination |
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| CAO Xiao-hong,WEN Huan-bin,LI Cui-juan,HAN Yong-bin,GU Zhen-xin.Changes of protease activity and nitrogenous substances during brown rice germination[J].Journal of Nanjing Agricultural University,2010,33(2). |
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| Authors: | CAO Xiao-hong WEN Huan-bin LI Cui-juan HAN Yong-bin GU Zhen-xin |
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| Institution: | Key Laboratory of Agricultural and Animal Products Processing and Quality Control/a>;Ministry of Agriculture/a>;Nanjing Agricultural University/a>;Nanjing 210095/a>;China |
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| Abstract: | The changes of protease activity,protein content,components and hydrolyze degree,peptides content and other nitrogenous substances during brown rice germination were investigated.The result indicated an increase 3.39 times and 5.37 times in protease activity and protein hydrolyze degree,and an advance 38.68% in amount of peptides in germinated brown rice at 48 h compared with ungerminated brown rice.The correlation coefficient of protein hydrolyze degree and peptides content reached 0.960 6.At the same time... |
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| Keywords: | germinated brown rice protease activity nitrogenous substances peptide |
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