动态超高压微射流均质对大米蛋白功能特性的影响  

Effects of dynamic high-pressure microfluidization on functional properties of rice protein

作　　者：万红霞[1] 孙海燕[1] 刘冬[1] 

机构地区：[1]深圳职业技术学院深圳市发酵精制检测系统重点实验室,广东深圳518055

出　　处：《食品工业科技》2015年第16期155-161,166,共8页Science and Technology of Food Industry

基　　金：深圳市科技计划项目(ZDSY20120619093923525);深圳市科技创新计划项目(CXZZ20130517145458596);广东省国际合作项目(2012B050600031)

摘　　要：以大米蛋白为原料，在不同料液比（1：100—12：100）和不同pH（2—12）的条件下，采用动态超高压微射流进行均质处理，研究不同均质压力（40～200MPa）和均质次数（1～5次）对大米蛋白功能特性（溶解性、乳化性及稳定性、起泡性及稳定性和粘度）的影响。结果表明：不同料液比和不同pH的大米蛋白溶液经动态超高压微射流均质后其溶解性、起泡性、粘度均有显著的提高，而不同料液比和不同pH的大米蛋白溶液的起泡稳定性均无显著的提高。不同pH的固定料液比（3：100）大米蛋白溶液经动态超高压微射流均质后其乳化性及稳定性有显著的改善，而不同料液比（尤其是料液比较高时）的固定pH（pH=7）大米蛋白溶液的乳化性及稳定性无显著性改善。均质压力对固定料液比（3：100）和pH（pH：7）大米蛋白溶液的溶解性、乳化性及稳定性、起泡性、粘度的提高影响显著，而对其起泡稳定性无显著性作用。均质次数对固定料液比（3：100）和pH（pH=7）大米蛋白溶液的溶解性、乳化性稳定性、起泡性及稳定性、粘度的提高影响显著，而对其乳化性无显著性作用（1-3次），甚至在均质次数较多（4～5次）时有负面性影响。Under the ratio of material to liquid （ 1：100-12：100） and pH of the solution （2- 12） conditions, rice protein was homogenized with dynamic high-pressure microfluidizer（DHPM）. The effects of pressure（40-200 MPa） and times（IN5） of high-pressure homogenization on functional properties（solubility, emulsibility and emulsifying stability,foamability and foaming stability and viscosity） of rice protein solution were studied. The results showed that the solubility,foamability and viscosity of rice protein solution with different pH and different ratio of material to liquid were increased significantly after dealing with DHPM,and the foaming stability of rice protein solution with different pH and different ratio of material to liquid were no significant advance. The emulsibility and emulsifying stability of rice protein solution with different pH and fixed ratio of material to liquid（3：100） were improved significantly after dealing with OHPM,and the emulsibility and emulsifying stability of rice protein solution with fixed pH （pH=7） and different ratio of material to liquid （especially in high material liquid） were no significant improvement. The influence of homogeneous pressure on the solubility,emulsibility and emulsifying stability,foamabi!ity and viscosity of rice protein solution with fixed pH（pH=7） and ratio of material to liquid （3：100） were increased significantly,and the effect on foaming stability were no significant. The effect of homogeneous times on the solubility,emulsifying stability,foamability and foaming stability and viscosity of rice protein solution with fixed pH （pH=7） and ratio of material to liquid （3-100） were enhanced significantly, while the effect on emulsibility were no significant（IN3 times）, even which had negative impact at more times （4- 5 times）.

关 键 词：动态超高压微射流 大米蛋白 功能特性 

分 类 号：TS201.2[轻工技术与工程—食品科学]