微波辅助碱法降解黄曲霉毒素工艺对米蛋白品质的影响  

Effect of Aflatoxin B_1 Degradation by Microwave-Assisted Alkali Treatment on the Quality of No-Toxic Rice Protein

作　　者：王勇[1] 赵秀平[1] 王韧[1] 王莉[1] 罗小虎[1] 唐小俊[2] 魏振承[2] 张名位[2] 陈正行[1] 

机构地区：[1]江南大学食品学院粮食发酵工艺与技术国家工程实验室食品科学与技术国家重点实验室,无锡214122 [2]广东省农业科学院蚕业与农产品加工研究所,广州510610

出　　处：《中国粮油学报》2014年第4期1-4,15,共5页Journal of the Chinese Cereals and Oils Association

基　　金：公益性行业(农业)科研专项(201203037;2013030 71);粮食公益性行业科研专项(201313005);国家高技术研究发展计划(2013AA102204;2013AA102206);国家科技支撑计划(2012BAD37B02)

摘　　要：研究了微波辅助碱法降解黄曲霉毒素B1(AFB1)优化工艺对米蛋白品质的影响。研究表明,在单位体积微波功率750 W/L条件下,随着微波处理时间(0.2、3.1、5.6、7.2和8.6 min)的延长,微波辅助碱法制备无毒米蛋白的回收率及纯度的变化不显著,溶解性、起泡性和持油性显著提高,起泡稳定性、乳化性及乳化稳定性先提高后下降,而持水性呈下降趋势。因此,该工艺不仅能确保米蛋白产品安全无毒,还可提高米蛋白的部分品质。Based on the optimized process for aflatoxin B1 （AFB1） degradation through the microwave-assisted-alkali treatment,the quality of non-toxic rice protein has been evaluated by the accumulating microwave treating time （0.2,3.1,5.6,7.2 and 8.6 min）.The results showed that the effect of microwave-assist on recovery and purity of rice protein was not significant,while the properties of solubility,foamability and oil retention improved significantly; while the properties of foaming stability,emulsification and emulsifying stability increased first and then decreased,while the water retention decreased.The process makes rice protein free of aflatoxin and improves rice＇s part of quality.

关 键 词：米蛋白 微波 碱法 黄曲霉毒素B1 降解 品质 

分 类 号：TS201.6[轻工技术与工程—食品科学] TS210.4[轻工技术与工程—食品科学与工程]