黑龙江春小麦麸皮抗冻蛋白的制备及性质研究

以小麦麸皮为原料，采用磷酸盐缓冲溶液提取硫酸铵沉淀制备抗冻蛋白，同时对所得抗冻蛋白的特性进行了测定．研究结果表明，从小麦麸皮中提取抗冻蛋白的最优条件为，小麦麸皮与磷酸盐缓冲溶液的固液比1∶9，提取时间2 h，提取温度30℃，固液分离的离心转速3400 r/min，离心时间20 min．在此条件下，小麦麸皮抗冻蛋白粗品的提取率为16．59％；提取得到的抗冻蛋白乳化性为79．87％，乳化稳定性为61．83％，吸油能力为自身质量的1．575倍，持水能力为自身质量的2．5倍左右，起泡性为55．77％，起泡稳定性为10．58％．

Study on production and property of antifreeze protein from Heilongjiang wheat bran

Taking wheat bran as raw materials , extracted antifreeze protein by phosphate buffer solution and ammonium sulfate precipitation preparation .The results indicated that the optimal conditions of extracting antifreeze protein from wheat bran was as follows：the ratio of wheat bran and phosphate buffer solution for the solid -liquid was 1∶9, extraction time was 2h, extraction temperature was 30 ℃, the centrifugal speed was 3 400 r/min, and centrifu-gal time was 20 min.In these conditions , the extraction ratio of antifreeze protein crude products speed wheat bran was 6 .59%.The emulsification rate extracted antifreeze proteins was 79.87%, and the emulsion stability was 61.83%.The oil absorption ability was 1.75 times of its own weight , and the holding water capacity was about 2 times of its own weight . The value of foam ability was 77%, and the value of foam ability was 10.58%.