有限酶解米渣蛋白的乳化功能特性表征  

Emulsification Characteristics of Rice Residues Protein with Limited Enzymatic Hydrolyzed

作　　者：吴姣[1] 郑为完[1] 赵伟学[1] 任东东[1] 

机构地区：[1]南昌大学食品科学教育部重点实验室,江西南昌330047

出　　处：《食品与发酵工业》2007年第10期23-26,共4页Food and Fermentation Industries

基　　金：教育部长江学者和创新团队发展计划资助项目(批准号:IRT0540)

摘　　要：讨论了米渣蛋白经碱性内切蛋白酶Alcalase 2.4L FG水解后,水解度(DH)分别为3、4、5、6、10的有限酶解米渣蛋白的乳化活性、乳化稳定性、溶解性、表面张力、粘度、样品乳状液粒度分布等特性,并与米渣蛋白、大米分离蛋白、国外进口酪朊酸钠进行比较。结果表明,有限酶解米渣蛋白的乳化功能特性大大优于大米分离蛋白和米渣蛋白,并且得到有限酶解米渣蛋白(DH=4)的乳化性比国外进口的酪朊酸钠佳,但乳化稳定性次于酪朊酸钠。综合结果表明,DH=4的有限酶解米渣蛋白的乳化功能特性很好。Emulsification characteristics such as emulsification, emulsification stabilities, dissolution characters, surface tension, consideration and granularity gaussian distribution was studied with the Rice Residues Protein DH 3,4,5,6,10, which was limited enzymatic hydrolyzed by Alcalase 2.4L FG, It can be easily seen from the investigation result that rice residues protein with limited enzymatic hydrolyzed had much better emulsification characteristics than Rice Residues Protein and rice separated protein. And the emulsification activity of the rice residues protein DH 4 was better than that of sodium casein, but the emulsification stability was worse than it. In a word, rice residues protein DH 4 posseses strong emulsification characteristic.

关 键 词：米渣蛋白 有限酶解 乳化功能 

分 类 号：TS201.21[轻工技术与工程—食品科学]