蒸谷米糠蛋白功能特性研究  

Study on the Solubility, Emulsifying and Foaming of Parboiled Rice Bran Proteins

作　　者：吕银德 赵俊芳 朱永义[2] 

机构地区：[1]漯河市食品工业学校,河南漯河462000 [2]河南工业大学粮油食品学院,郑州450052

出　　处：《粮食加工》2009年第2期34-37,共4页Grain Processing

摘　　要：研究在不同温度和不同pH值条件下,酶解提取的蒸谷米糠蛋白(PRBP)的溶解性、乳化性和泡沫性,并和大豆分离蛋白(SPI)做比较。结果发现:在不同温度下,蒸谷米糠蛋白的溶解性、乳化性、泡沫性随温度增加,先升高后下降,而乳化稳定性和泡沫稳定性一直下降;在不同pH值下,蒸谷米糠蛋白的溶解性、乳化性、泡沫性与泡沫稳定性随pH值增加,先降低、后升高,而乳化稳定性先升高后降低;大豆分离蛋白的乳化性和泡沫性好于蒸谷米糠蛋白。The solubility, emulsifying and foaming of parboiled rice bran proteins were studied in different temperatures and pH. Meanwhile it was compared with soybean proteins isolate. The experimental results showed that the solubility, emulsifying, foaming and were firstly increased and then decreased gradually with increase of temperatures, and in addition, the emulsifying stability and foaming stability were decreased gradually; the solubility, emulsifying ,foaming and foaming stability and were firstly decreased and then increased gradually with increase of pH, and in addition, the emulsifying stability were firstly increased and then decreased gradually; the emulsifying and foaming of soybean proteins isolate were better than parboiled rice bran proteins.

关 键 词：蒸谷米糠蛋白 大豆分离蛋白 功能特性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]