限制性酶解-超高压处理对米渣蛋白乳化性的影响  

Effect of controlled enzymolysis and high hydrostatic pressure onthe emulsibility of rice residue protein

作　　者：刘宁 杨柳怡 齐雅墨 龙肇 LIU Ning;YANG Liu-yi;QI Ya-mo;LONG Zhao(School of Food and Biological Engineering,Shaanxi University of Science&Technology,Xi′an 710021,China;College of Food Science and Engineering,Central South University of Forestry and Technology,Changsha 410004,China)

机构地区：[1]陕西科技大学食品与生物工程学院,陕西西安710021 [2]中南林业科技大学食品科学与工程学院,湖南长沙410004

出　　处：《陕西科技大学学报》2020年第6期30-33,39,共5页Journal of Shaanxi University of Science & Technology

基　　金：陕西省教育厅专项科研计划项目(19JK0145);湖南省自然科学基金青年基金项目(2019JJ50997);湖南省教育厅科学研究计划项目(17C1668);陕西省西安市未央区科技计划项目(201942)。

摘　　要：米渣是淀粉糖浆生产中的副产物,含有大量的蛋白质,由于其功能特性较差,限制了在食品工业中的应用.本论文采用不同方法对米渣蛋白进行改性,结果发现,限制性酶解-超高压处理对米渣蛋白的改性效果最好,米渣蛋白的乳化性得到显著提升,疏水基团暴露,游离巯基含量增高,可用于制备水包油型乳液.经正交实验优化,得到最优处理工艺为碱性蛋白酶解时间10 min,超高压处理压力400 MPa,超高压处理时间10 min.Rice residue is the by-product in the production of starch syrup,which contains plenty of protein.Because of its poor functional properties,it is limited for application in food industry.This paper employed different methods to modified rice residue protein.The result showed that the effect of controlled enzymolysis-high hydrostatic pressure processing was the best.The emulsibility of rice residue protein was improved significantly.The hydrophobic groups were exposed,and the content of free sulfhydryl group increased.This protein can be used for the preparation of oil-in-water emulsion.Through orthogonal experiment,the optimal treatment process was alkaline protease enzymolysis time of 10 min,high hydrostatic pressure processing of 400 MPa,and high hydrostatic pressure processing time of 10 min.

关 键 词：米渣蛋白 限制性酶解 超高压 乳化性 

分 类 号：TS201.2[轻工技术与工程—食品科学]