Changes in Functional Groups of Protein by Lipid Deterioration in the Biological System of Rice Bran

미강 저장 중 지방의 산패에 따라 생성된 산화 지질이 단백질의 기능기에 미치는 영향에 관한 연구

  • Song, Yeong-Ok (Dept. of Food Science and Nutrition, Pusan National University) ;
  • Choi, Hong-Sik (Dept. of Food Science and Nutrition, Pusan National University)
  • 송영옥 (부산대학교 식품영양학과) ;
  • 최홍식 (부산대학교 식품영양학과)
  • Published : 1990.10.01


The effects of peroxidized lipid on the protein in the biological system of rice bran was studied by determining the changes in the content of functional groups under two different storage conditions. One stored at controlled atmosphere of $35^{\circ}C$ with relative humidity 65% and the other one was exposed to the air of $25^{\circ}-30^{\circ}C$ with relative humidity 70-90%. The lipid peroxidation started after the lipolysis was almost completed. The autoxidation occurred much faster in the bran exposed to the air than that stored in the controlled atmosphere. Substantial changes in the physiochemical characteristics were observed in all of the major functional groups in both of the samples. The content of sulfhydryl and available lysine decrease·1 as lipid peroxidation progressed. Protease activity was lost almost completely. Protein solubility and in vitro digestibility also decreased during storage. The lipid peroxidation and contents of major protein functional groups were significantly correlated (p<0.05) and the correlation coefficients were higher than -0.8, for the both of the sample. peroxidized lipid was found to deteriorate protein in the biological system as well.