超声处理提高米糠蛋白溶解性与乳化性的工艺研究
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摘要
通过考查米糠蛋白质量分数、超声功率、超声时间和超声温度等因素对米糠蛋白溶解性、乳化性的影响,采用响应曲面法优化了试验条件。结果表明,联合求解法确定米糠蛋白处理工艺条件为米糠蛋白质量分数3%,超声功率201 W,超声时间10 min,超声温度40℃,在此工艺条件下米糠蛋白溶解度为64.30%,乳化性0.85 m2/g。经过超声处理制备的米糠蛋白的溶解性、乳化性、起泡性、泡沫稳定性、凝胶性、持油性都要高于对照组(未经改性处理的米糠蛋白),而持水性、黏度和分散性均低于对照组。故利用超声处理方法可定向提高米糠蛋白的功能特性,从而满足生产上的需求。
The effects of the concentration of rice bran protein,ultrasonic power,ultrasound time and ultrasonic temperature on the solubility and emulsification of rice bran protein were investigated. The response surface method was used to optimize the test conditions. The results showed that the processing conditions of rice bran protein were as follows:the concentration of rice bran protein 3%,the ultrasonic power 201 W,the ultrasonic time 10 min,the ultrasonic temperature 40 ℃,and the solubility of rice bran protein was 64.30%,emulsifying 0.85 m2/g. The solubility of rice bran protein prepared by ultrasonic treatment. The emulsifying property,foaming property,foam stability,gel property and oil-holding capacity were higher than that of the control group(the rice bran protein without modification treatment), while the water-holding property, the viscosity and the dispersibility were lower than that of the control group. So that the functional characteristics of the rice bran protein can be directionally improved by the ultrasonic treatment method,so that the production requirement can be met.
The effects of the concentration of rice bran protein,ultrasonic power,ultrasound time and ultrasonic temperature on the solubility and emulsification of rice bran protein were investigated. The response surface method was used to optimize the test conditions. The results showed that the processing conditions of rice bran protein were as follows:the concentration of rice bran protein 3%,the ultrasonic power 201 W,the ultrasonic time 10 min,the ultrasonic temperature 40 ℃,and the solubility of rice bran protein was 64.30%,emulsifying 0.85 m2/g. The solubility of rice bran protein prepared by ultrasonic treatment. The emulsifying property,foaming property,foam stability,gel property and oil-holding capacity were higher than that of the control group(the rice bran protein without modification treatment), while the water-holding property, the viscosity and the dispersibility were lower than that of the control group. So that the functional characteristics of the rice bran protein can be directionally improved by the ultrasonic treatment method,so that the production requirement can be met.
引文
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[6]孙秀婷.米糠蛋白的超声-还原剂提取与改性工艺及其功能性研究[D].福州:福建农林大学,2015.
[7]张薇.超声波辅助双酶法提取米糠蛋白及其应用的研究[D].长春:吉林农业大学,2014.
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[12]朱建华,杨晓泉,熊犍.超声处理对大豆蛋白表面性质的影响[J].食品与发酵工业,2005,31(3):16-20.
[13]朱建华,杨晓泉.超声物理改性对SPI功能特性的影响[J].中国油脂,2006,31(1):42-44.
[14]Pearce K N,Kinsella J E.Emulsifying properties of proteins:evaluation of a turbidimetric technique[J].Journal of Agricultural&Food Chemistry,1978,26(3):716-723.
[2]侯耀玲.不同包装材料和包装方式对大米储藏保鲜效果的研究[D].南京:南京农业大学,2012.
[3]Prakash J,Ramaswamy H S.Rice bran proteins:Properties and food uses[J].Critical Reviews in Food Science&Nutrition,1996,36(6):537-552.
[4]王艳玲.米糠中四种蛋白的提取工艺及特性研究[D].哈尔滨:东北农业大学,2013.
[5]付薇.米糠蛋白-乳清蛋白改性接枝物的制备及性质研究[D].哈尔滨:哈尔滨商业大学,2016.
[6]孙秀婷.米糠蛋白的超声-还原剂提取与改性工艺及其功能性研究[D].福州:福建农林大学,2015.
[7]张薇.超声波辅助双酶法提取米糠蛋白及其应用的研究[D].长春:吉林农业大学,2014.
[8]金世合,陈正行,周素梅.酶解米糠蛋白的功能性质研究[J].食品工业科技,2004(3):56-57.
[9]Rastogi N K.Opportunities and challenges in application of ultrasound in food processing[J].Critical Reviews in Food Science&Nutrition,2011,51(8):705-722.
[10]Suslick K S.The chemical effects of ultrasound[J].Scientific American,1989(2):80-86.
[11]宿哲然,李新华,金嫘.超声波对蛋清蛋白酶解的研究[J].食品科技,2006,31(12):74-76.
[12]朱建华,杨晓泉,熊犍.超声处理对大豆蛋白表面性质的影响[J].食品与发酵工业,2005,31(3):16-20.
[13]朱建华,杨晓泉.超声物理改性对SPI功能特性的影响[J].中国油脂,2006,31(1):42-44.
[14]Pearce K N,Kinsella J E.Emulsifying properties of proteins:evaluation of a turbidimetric technique[J].Journal of Agricultural&Food Chemistry,1978,26(3):716-723.