空化微射流对米糠蛋白热聚集体结构及特性的影响  

Effect of Cavitation Microjet on Structure and Properties of Rice Bran Protein Thermal Aggregates

作　　者：周麟依 王辰[1] 王中江 刘军[3] 李汝恒 ZHOU Linyi;WANG Chen;WANG Zhongjiang;LIU Jun;LI Ruheng(College of Engineering, Dali University, Dali 671000, China;College of Food, Northeast Agricultural University, Harbin 150030, China;Linyi Yuwang Plant Protein Industry Co., Ltd., Linyi 251500, China)

机构地区：[1]大理大学工程学院,大理671000 [2]东北农业大学食品学院,哈尔滨150030 [3]临邑禹王植物蛋白有限公司,临邑251500

出　　处：《农业机械学报》2020年第3期341-349,共9页Transactions of the Chinese Society for Agricultural Machinery

基　　金：山东省重点研发计划项目(2018YYSP026)。

摘　　要：以米糠蛋白为研究对象,采用加热处理(pH值7.2、100℃、20 min)制备热可溶性聚集体,分别对热聚集体进行空化微射流(0、30、60、90、120 MPa)处理,以未经处理的可溶性米糠蛋白作为对照,探究空化微射流处理对可溶性米糠蛋白聚集体结构特性(3D微观结构、粒径分布、电位、表面疏水性、官能团、二三级结构)和乳化特性(乳化性和乳化稳定性)的影响。结果表明:与热可溶性聚集体相比,经过空化微射流处理(90 MPa)后,3D微观结构高度和颗粒大小、总游离巯基含量、平均粒径和β-折叠含量降到最低,结构变得疏松;表面疏水性、乳化性指数及乳化稳定性指数提高了798.05、90.32 m2/g和281.68 min。低压(30~90 MPa)处理减小了热可溶性聚集体颗粒粒径,将不溶性聚集体转化为可溶性聚集体,使其乳化特性增大;而高压(120 MPa)处理则会使蛋白发生聚集,乳化特性降低。The heat-soluble aggregates were prepared by heat treatment(pH value 7.2,100℃,20 min),and the cavitation microjet of different pressures(0,30 MPa,60 MPa,90 MPa,120 MPa)were respectively applied to the thermal aggregates.Impacts of cavitation microjet treatment on structural characteristics(3D microstructure,molecular weight distribution,functional group,particle size,potential and hydrophobicity)and emulsifying properties(emulsification and emulsion stability)of soluble rice bran protein aggregate were investigated by using soluble rice bran protein as a control.The results showed that compared with the heat-soluble aggregates,3D microstructure height and particle size,total free sulfhydryl content,the average particle size andβ-sheet content were reduced to the lowest point after cavitation microjet treatment(90 MPa),and the structure became loose;the surface hydrophobicity,emulsifying property and emulsion stability reached the maximum value,which was increased by 798.05,90.32 m2/g and 281.68 min,respectively,compared with the heat-soluble aggregate.Low-pressure(30~90 MPa)micro-jet treatment would reduce the hot-soluble aggregate particles,convert the insoluble aggregate into soluble aggregates,and increase the emulsifying properties,while high pressure(120 MPa)would cause the protein to aggregate and the emulsifying properties would be slightly reduced.

关 键 词：米糠蛋白 热聚集 空化微射流 结构性质 乳化特性 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]