摘要
为了改变米糠蛋白的功能性质,扩大米糠蛋白在食品工业的应用范围,利用琥珀酸酐对米糠蛋白进行酰化改性处理。通过单因素反应,确定了琥珀酸酐酰化改性米糠蛋白的最适反应条件为:米糠蛋白浓度为10%,反应温度为35℃,琥珀酸酐/蛋白质用量为15%。在最适反应条件下,分别反应40 min、80 min,制得酰化度分别为46.8%、69.2%的琥珀酰化米糠蛋白。评价了上述两种琥珀酰化米糠蛋白制品的溶解性、乳化性、起泡性等功能性质,结果表明,琥珀酰化改性对米糠蛋白的溶解性、乳化稳定性以及起泡性均有一定改善,而酰化米糠蛋白的乳化活性、泡沫稳定性随着酰化程度的提高有所下降。
Succinic anhydride was applied in the present work to treat rice bran protein for succinylated modification for improving the functional properties of rice bran protein and expanding the application in food industry. The concentration of rice bran protein of 10%, the reaction temperature of 35℃and succinic/protein addition level of 15%was determined for the optimum reaction conditions through single factor reaction. Two succinylated rice bran protein products prepared with reaction time of 40 min and 80 min had the degree of acylation of 46.8%and 69.2%. Some functional properties of two succinylated rice bran protein products, such as solubility, emulsification, foaming ability, were analyzed. The results indicated that solubility, emulsion stability and foaming ability of two succinylated rice bran protein products were higher than that of rice bran protein and emulsifying activity and foam stability of two succinylated rice bran protein products were lower than that of rice bran protein as degree of acylation increased.
出处
《食品研究与开发》
CAS
北大核心
2014年第19期1-6,共6页
Food Research and Development
基金
高端配方米加工及副产物综合精深加工技术产业化示范(HNK11KF-01)
关键词
琥珀酰化
米糠蛋白
功能性质
Succinylation
rice bran protein
functional properties
作者简介
翟爱华（1970-），女（汉），教授，硕士，主要从事粮油精深加工的研究。
