琥珀酰化改性对米渣分离蛋白乳化性的影响  

Influence of Succinylation on Emulsification Property of Rice Residue Protein Isolate

作　　者：何荣海[1] 丁文慧[1] 王治平[1] 朱培培[1] 邢欢[1] 马海乐[1] 

机构地区：[1]江苏大学食品与生物工程学院,江苏省农产品物理加工重点实验室,江苏省食品智能制造工程技术研究中心,镇江212013

出　　处：《食品工业》2015年第7期139-142,共4页The Food Industry

基　　金：国家“863计划”课题(2013AA100203);国家科技支撑计划(2013BAD10B03);江苏省自然科学基金(BK2012708);新疆自治区科技支疆计划(2013911070);江苏高校优势学科建设工程资助项目;镇江市科技支撑项目(NY2013012)

摘　　要：研究对米渣分离蛋白进行琥珀酰化改性以提高其功能特性,拓展其在食品中的应用范围。在单因素试验的基础上,通过响应面法优化琥珀酰化米渣分离蛋白的改性条件,得到乳化性较好的产物。结果表明:琥珀酸酐添加量、反应温度、pH对酰化反应均有显著影响。琥珀酰化改性的最佳条件为反应温度36.24℃,反应pH 8.57及琥珀酸酐添加量5.39%,在此条件下,琥珀酰化米渣分离蛋白的乳化性为5 551 m2/g,为未酰化米渣分离蛋白乳化性的2.64倍。采用响应面法优化琥珀酰化米渣分离蛋白乳化性的工艺条件可靠,具有实用价值。Succinylation was employed to improve functional properties of rice residue protein isolates （RRPI）. Single factor tests results demonstrated that reaction temperature, pH and succinic anhydride concentration significantly affected the emulsification property of RRPI. To optimize the succinylation condition for emulsification property of RRPI, the response surface methodology was applied based on the single factor tests results. Under the optimum condition, which was 36.24 ℃, pH 8.57 and acetic succinic aid concentration of 5.39%, the emulsification property of RRPI was 5 551 m2/g, which was 2.64 times of the control. It is reliable and practical to use response surface methodology to optimize succinylation condition of RRPI.

关 键 词：米渣蛋白 琥珀酰化 响应面 乳化性 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ931[轻工技术与工程—食品科学与工程]