醇法菜籽浓缩蛋白的微波改性试验  

Microwave Modification of Alcohol Leached Rapeseed Protein Concentrate

作　　者：潘牧[1] 孙汉巨[1] 姜绍通[1] 潘丽军[1] 郑志[1] 罗水忠[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,合肥230009

出　　处：《农业机械学报》2009年第6期116-119,共4页Transactions of the Chinese Society for Agricultural Machinery

基　　金："十一五"国家科技支撑计划资助项目(2006BAD05A12)

摘　　要：对醇法菜籽浓缩蛋白(RPC)进行了微波改性的试验。在单因素试验的基础上,采用L9(34)正交试验,以探讨pH值、菜籽浓缩蛋白质量分数、微波功率及改性时间对菜籽浓缩蛋白的氮溶解指数(NSI)的影响。通过正交试验确定了微波改性的最佳工艺条件为:菜籽浓缩蛋白质量分数5%、微波功率300 W、改性时间1 min和pH值10。最佳改性条件下改性菜籽浓缩蛋白的NSI可达到73.38%,起泡稳定性为91.25%。A new method of utilizing microwave to modify alcohol leached rapeseed protein concentrate was studied. The influence factors on the NSI were analyzed, such as RPC concentration, microwave power, modification time and pH value. The orthogonal test results showed that the optimum modification parameters were as follows： RPC concentration 5%, microwave power 300 W,modification time 1 min and pH value 10. Under the above-mentioned modification parameters, the modified alcohol leached rapeseed protein concentrate with NSI of 73.38% and foaming stability of 91.25 % were obtained.

关 键 词：醇法菜籽浓缩蛋白 微波 改性 氮溶解指数 

分 类 号：S121[农业科学—农业基础科学] TS201.21[轻工技术与工程—食品科学]