醇法菜籽浓缩蛋白的超声波改性研究  

Ultrasonic Modification of Alcohol Leached Rapeseed Protein Concentrate

作　　者：潘牧[1,2] 姜绍通[2] 孙汉巨[2] 潘丽军[2] 郑志[2] 罗水忠[2] 

机构地区：[1]贵州省生物技术研究所,贵阳550006 [2]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9期143-147,共5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：研究了对醇变性菜籽浓缩蛋白(RPC)进行超声波改性的方法。在单因素试验的基础上,采用L9(34)正交优化试验,以探讨pH值、改性时间、超声波功率和菜籽浓缩蛋白质量分数对菜籽浓缩蛋白的氮溶解指数(NSI)的影响并与微波改性菜籽浓缩蛋白的理化指标和功能性质进行分析比较。通过正交试验确定了超声波改性的最佳工艺条件为:菜籽浓缩蛋白质量分数3%、改性时间5 min、超声波功率300 W、pH值为11。在最佳改性条件下改性菜籽浓缩蛋白的NSI可达到86.94%,起泡稳定性为80%。A method of utilizing ultrasonic to modify alcohol leached rapeseed protein concentrate was studied.Then the functionalities and physico-chemical properties of the modified products were compared.The influence factors on the NSI were analyzed,such as pH value,modification time,ultrasonic power and RPC concentration.The orthogonal test results showed that the optimum modification parameters were as follows： RPC concentration 3%,modification time 5 min,ultrasonic power 300 W and pH value 11.Under the above-mentioned modification parameters,the modified alcohol leached rapeseed protein concentrate with NSI 86.94% and foaming stability 80% can be obtained.

关 键 词：醇法菜籽浓缩蛋白 NSI 超声波 改性 

分 类 号：TQ819[化学工程]