压热处理对米糠蛋白功能特性的影响研究  

Study of Heating with High Pressure on Functionality of Rice Bran Protein

作　　者：王长远[1] 郝天舒 

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319

出　　处：《黑龙江八一农垦大学学报》2015年第1期55-59,共5页journal of heilongjiang bayi agricultural university

基　　金：黑龙江省教育厅科学技术项目(12531446)

摘　　要：采用压热对米糠蛋白进行处理,探究了压热处理对米糠蛋白功能性的影响。结果表明:压热处理总体增加了米糠蛋白的溶解性、表面疏水性、乳化性及起泡性,溶解性最高为51.36%,乳化性增至48.3 m2·g-1,起泡性可达159.4%,表面疏水性增至197.65,但长时压热处理会促进蛋白质聚集体的形成而造成上述功能性的降低。30 min压热处理下乳化稳定时间降低至8.5 min,泡沫稳定性降低至61.3%。压热处理时间适当可有效地提高米糠蛋白的溶解性及表面性质,但不利于米糠蛋白表面活性的维持。Rice bran protein was treated by heating with high pressure method,which explored the effects of pressure treatment on functionality of rice bran protein. The results showed that the heating with high pressure could enhance solubility,surface hydrophobicity,emulsifying and foaming properties of rice bran protein. The solubility increased 51.36%,emulsifying increased48.3 m^2·g^-1,foaming increased 59.4% and surface hydrophobicity increased 197.65. However,the long-time treatment promoted the formation of protein aggregates,which would reduce the above-mentioned functionality. The emulsion stability decreased to 8.5 min,and emulsion stability decreased to 61.3%. Heating with high pressure could effectively enhance the solubility and surface properties of rice bran protein,which was not conducive to the maintenance of rice bran protein surface activity.

关 键 词：压热处理 米糠蛋白 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]