[1] 肖旭华. 米渣及米渣蛋白对鲢鱼糜凝胶特性和冻融稳定性的影响[D].武汉:华中农业大学,2014.
XIAO X H.Effects of rice dreg and protein isolate from rice dreg on the gel properties and freeze-thaw stability of silver carp surimi[D].Wuhan:Huazhong Agricultural University,2014.
[2] HOU F R,DING W H,QU W J,et al.Alkali solution extraction of rice residue protein isolates:Influence of alkali concentration on protein functional,structural properties and lysinoalanine formation[J].Food Chemistry,2017,218:207-215.
[3] 董瑞晨, 王深旗,熊华,等.米渣蛋白肽的新型酶解工艺及产品结构表征[J].食品工业科技,2013,34(4):137-139;143.
DONG R C,WANG S Q,XIONG H,et al.Characterization of rice residue protein peptide made by a new enzymolysis process[J].Science and Technology of Food Industry,2013,34(4):137-139;143.
[4] SHIH,F F,DAIGLE K W.Preparation and characterization of rice protein isolates[J].Journal of the American Oil Chemists' Society,2000,77(8):885-889.
[5] 陈升军, 熊华,李庭,等.米渣蛋白酶解及酶解物功能性质研究[J].食品与发酵工业,2008,34(5):114-118.
CHEN S J,XIONG H,LI T,et al.Enzymatic hydrolysis and functional properties of rice residue proteinum[J].Food and Fermentation Industries,2008,34(5):114-118.
[6] 宋腾, 张燕萍.米渣蛋白质脱糖去杂工艺研究[J].食品与生物技术学报,2017,36(10):1 106-1 110.
SONG T,ZHANG Y P.The purity of rice protein isolates subjected[J].Journal of Food Science and Biotechnology,2017,36(10):1 106-1 110.
[7] DU Y X,SHI S H,JIANG Y,et al.Physicochemical properties and emulsion stabilization of rice dreg glutelin conjugated with κ-carrageenan through Maillard reaction[J].Journal of the Science of Food and Agriculture,2013,93(1):125-133.
[8] 黄金梅, 胡居吾,高红,等.米渣肽双酶两步水解法制备过程中物化特性与结构变化[J].食品与发酵工业,2019,45(16):32-39.
HUANG J M,HU J W,GAO H,et al.Physicochemical properties and peptide pattern changes in rice dreg peptides prepared by double enzyme hydrolysis[J].Food and Fermentation Industries,2019,45(16):32-39.
[9] ZHAO Q,XIONG H,SELOMULYA C et al.Enzymatic hydrolysis of rice dreg protein:Effects of enzyme type on the functional properties and antioxidant activities of recovered proteins[J].Food Chemistry,2012,134(3):1 360-1 367.
[10] 王素芳.米渣蛋白复合酶法改性工艺研究[D].南昌:南昌大学,2015.
WANG S F.Study on enzymatic modification technology of rice dreg protein by protease complex[D].Nanchang:Nanchang University,2015.
[11] 黄声芳,杜研学,熊华,等.复合酶解米渣制备蛋白肽的理化与功能性质研究[J].食品工业科技,2012,33(7):75-79.
HUANG S F,DU Y X,XIONG H,et al.Physicochemical and functional properties of the peptide prepared by compound enzymatic hydrolysis of rice residue[J].Science and Technology of Food Industry,2012,33(7):75-79.
[12] 任仙娥,杨锋,黄永春,等.乙酰化改性对米渣蛋白功能性质的影响[J].食品工业科技,2015,36(20):116-119.
REN X E,YANG F,HUANG Y C,et al.Effect of acetylated modification on the functional properties of rice residue proteins[J].Science and Technology of Food Industry,2015,36(20):116-119,123.
[13] 何荣海,丁文慧,王治平,等.琥珀酰化改性对米渣分离蛋白乳化性的影响[J].食品工业,2015,36(7):139-142.
HE R H,DING W H,WANG Z P,et al.Influence of succinylation on emulsification property of rice residue protein isolate[J].The Food Industry,2015,36(7):139-142.
[14] 聂小华,龚燕丹,许丹,等.酸法脱酰胺处理对大米蛋白功能特性的影响[J].食品与发酵工业,2015,41(5):85-88.
NIE X H,GONG Y D,XU D,et al.Influence of acid-induced deamination on the functional properties of rice protein[J].Food and Fermentation Industries,2015,41(5):85-88.
[15] HU Y,SUN-WATERHOUSE D,LIU P,et al.Modification of rice protein with glutaminase for improved structural and sensory properties[J].International Journal of Food Science & Technology,2019,54(7):2 458-2 467.
[16] 王治平, 何荣海,丁文慧,等.葡萄糖接枝改性对米渣分离蛋白乳化性及结构的影响[J].中国粮油学报,2017,32(2):43-48.
WANG Z P,HE R H,DING W H,et al.Effects of glycosylation on emulsification property and structure of rice residue protein isolate[J].Journal of the Chinese Cereals and Oils Association,2017,32(2):43-48.
[17] WANG T,WANG L,WANG R et al.Effects of freeze-milling on the physicochemical properties of rice protein isolates[J].LWT-Food Science and Technology,2016,65:832-839.
[18] 任仙娥, 杨锋,黄永春,等.基于涡流的水力空化对米渣蛋白功能性质的影响[J].食品工业科技,2014,35(14):88-90;94.
REN X E,YANG F,HUANG Y C,et al.Influence of hydrodynamic cavitation with turbine on functional properties of rice residue proteins[J].Science and Technology of Food Industry,2014,35(14):88-90;94.
[19] ZHANG Z L,WANG Y,JIANG H et al.Effect of dual-frequency ultrasound on the formation of lysinoalanine and structural characterization of rice dreg protein isolates[J].Ultrasonics Sonochemistry,2020,67:105 124.
[20] YANG X,WANG L L,ZHANG F Y,et al.Effects of multi-mode S-type ultrasound pretreatment on the preparation of ACE inhibitory peptide from rice protein[J].Food Chemistry,2020,331:127 216.
[21] 林洮,江漓,赵小虎,等.超声促进胰蛋白酶酶解米渣蛋白的研究[J].食品研究与开发,2012,33(3):6-9.
LIN T,JIANG L,ZHAO X H,et al.Ultrasonic improves enzymatic hydrolysis reaction of rice dreg protein by trypsase[J].Food Research and Development,2012,33(3):6-9.
[22] 张婧倩,龙肇,梁安源,等.超声预处理对米渣蛋白酶解特性的影响[J].现代食品科技,2019,35(11):138-143,222.
ZHANG J Q,LONG Z,LIANG A Y,et al.Effect of ultrasonic pretreatment on the enzymatic hydrolysis characteristics of rice residue protein[J].Modern Food Science and Technology,2019,35(11):138-143;222.
[23] YANG X,LI Y L,LI S Y,et al.Effects of ultrasound-assisted α-amylase degradation treatment with multiple modes on the extraction of rice protein[J].Ultrasonics Sonochemistry,2018,40:890-899.
[24] MENG X Y,LI T T,SONG T,et al.Solubility,structural properties,and immunomodulatory activities of rice dreg protein modified with sodium alginate under microwave heating[J].Food Science & Nutrition,2019,7(8):2 556-2 564.
[25] 朱小燕,毛锦远,赵强,等.谷氨酰胺转氨酶对米渣蛋白糖基化反应产物结构和流变性的影响[J].现代食品科技,2016,32(3):98-105.
ZHU X Y,MAO J Y,ZHAO Q,et al.Effects of transglutaminase on the structure and rheological properties of products from the glycosylation of rice dreg protein[J].Modern Food Science and Technology,2016,32(3):98-105.
[26] 黄正花,朱小燕,李亮,等.糖对谷氨酰胺转氨酶交联米渣蛋白美拉德反应产物结构与功能的影响[J].食品科学,2017,38(17):53-59.
HUANG Z H,ZHU X Y,LI L,et al.Structural and functional properties of Maillard reaction products from transglutaminase crosslinked rice dreg protein:Effects of sugars with different molecular weights[J].Food Science,2017,38(17):53-59.
[27] ZHANG L T,PAN Z,SHEN K Q,et al.Influence of ultrasound-assisted alkali treatment on the structural properties and functionalities of rice protein[J].Journal of Cereal Science,2018,79:204-209.
[28] ZHANG X X,WANG L,CHEN Z X,et al.Effect of high energy electron beam on proteolysis and antioxidant activity of rice proteins[J].Food & Function,2020,11(1):871-882.
[29] 陈露, 陈季旺,高俊,等.脱酰胺增溶米渣蛋白的复合酶水解工艺条件优化[J].粮食加工,2014,39(6):20-24.
CHEN L,CHEN J W,GAO J,et al.Optimization of composite enzymactic hydrolysis conditions of rice dregs deamidation protein[J].Grain Processing,2014,39(6):20-24.
[30] DAI T T,CHEN J,MCCLEMENTS D J,et al.Protein-polyphenol interactions enhance the antioxidant capacity of phenolics:analysis of rice glutelin-procyanidin dimer interactions[J].Food & Function,2019,10(2):765-774.
[31] WANG R,XU P C,CHEN Z X,et al.Complexation of rice proteins and whey protein isolates by structural interactions to prepare soluble protein composites[J].Lwt-Food Science and Technology,2019,101:207-213.
[32] SHOAIB A,SAHAR A,SAMEEN A,et al.Use of pea and rice protein isolates as source of meat extenders in the development of chicken nuggets[J].Journal of Food Processing and Preservation,2018,42(9):e137 63.
[33] 高俊, 艾丹,黎刚,等.米渣发泡蛋白粉的酶法制备工艺[J].食品安全质量检测学报,2017,8(9):3 365-3 370.
GAO J,AI D,LI G,et al.Process for enzymatic hydrolysis of rice foamed protein powder[J].Journal of Food Safety & Quality,2017,8(9):3365-3370.
[34] JIA X,ZHAO M M,XIA N,et al.Interaction between plant phenolics and rice protein improved oxidative stabilities of emulsion[J].Journal of Cereal Science,2019,89(5):102 818.
[35] CHEN X X,LI W,ZHAO Q,et al.Physical and oxidative stabilities of O/W emulsions formed with rice dreg protein hydrolysate:Effect of xanthan gum rheology[J].Food and Bioprocess Technology,2016,9(8):1 380-1 390.
[36] 李湘, 熊华,李薇,等.米渣蛋白酶解物作壁材制备微胶囊化调和油的研究[J].中国油脂,2010,35(5):4-9.
LI X,XIONG H,LI W,et al.Microencapsulation of blend oil with rice dregs protein hydrolysate used as a wall material[J].China Oils and Fats,2010,35(5):4-9.
[37] OANCEA A M,HASAN M,VASILE A M,et al.Functional evaluation of microencapsulated anthocyanins from sour cherries skins extract in whey proteins isolate[J].LWT,2018,95:129-134.
[38] 孙亚利, 周文美,黄永光,等.以聚合乳清蛋白为壁材的苦荞黄酮微胶囊化及其品质分析[J].食品科学,2020,41(12):259-266.
SUN Y L,ZHOU W M,HUANG Y G,et al.Microencapsulation and quality analysis of tartary buckwheat flavonoids with poly whey protein as wall material[J].Food Science,2020,41(12):259-266.
[39] ZHANG X X,WANG L,WANG R,et al.Protective effects of rice dreg protein hydrolysates against hydrogen peroxide-induced oxidative stress in HepG-2 cells[J].Food & Function,2016,7(3):1 429-1 437.
[40] ZHAO Q,SELOMULYA C,WANG S et al.Enhancing the oxidative stability of food emulsions with rice dreg protein hydrolysate[J].Food Research International,2012,48(2):876-884.
[41] YAN Q J,HUANG L H,SUN Q,et al.Isolation,identification and synthesis of four novel antioxidant peptides from rice residue protein hydrolyzed by multiple proteases[J].Food Chemistry,2015,179:290-295.
[42] LEE M.Facilitatingproduction of rice dreg peptides via lactic acid bacterial fermentation on anti-hypertension efficacy[J].Biomedical Journal of Scientific & Technical Research,2019,18(2):13 401-13 407.
[43] 刘晶, 温志英,韩清波.米渣肽抗疲劳作用及抗疲劳肽的分离鉴定[J].中国粮油学报,2013,28(1):1-5.
LIU J,WEN Z Y,HAN Q B.Anti fatigue effect of rice residue peptide and isolation and identification of anti fatigue peptide[J].Journal of the Chinese Cereals and Oils Association,2013,28(1):1-5.
[44] PIRES P G S,MACHADO G S,FRANCESCHI C H,et al.Rice protein coating in extending the shelf-life of conventional eggs[J].Poultry Science,2019,98(4):1 918-1 924.
[45] 沈凯青, 李倩如,曾绍校,等.阿魏酸-米渣蛋白复合膜的结构及性能[J].食品工业科技,2019,40(18):201-206.
SHEN K Q,LI Q R,ZENG S X,et al.Structural and functional properties of ferulic acid rice dregs protein composite film[J].Science and Technology of Food Industry,2019,40(18):201-206.
[46] YUAN J,ZHONG W,JIN Y et al.Fermentation technology and quality of sauce prepared from rice dreg protein[J].Journal of the Institute of Brewing,2015,121(3):449-454.
[47] 许尨, 袁江兰,靳艳,等.米渣蛋白肽酸乳的研制[J].食品科技,2013,38(3):103-105.
XU M,YUAN J L,JIN Y,et al.Preparation of rice protein peptide yoghurt with rice residue[J].Food Science and Technology,2013,38(3):103-105.
