不同结构形态的米糠蛋白基蛋黄酱特性的对比研究  

Comparative study on the properties of rice bran protein based mayonnaise with different structure and morphology

作　　者：庞俊奇 徐永平 弓晓杰 孙克阳 姜婉悦 高育哲 PANG Jun-qi;XU Yong-ping;GONG Xiao-jie;SUN Ke-yang;JIANG Wan-yue;GAO Yu-zhe(College of Grain Science and Technology,Shenyang Normal University,Shenyang 110034,Liaoning,China;Postdoctoral Workstation of Dalian SEM Bio-Engineering Technology Co.,Ltd.,Dalian 116620,Liaoning,China;College of Life Sciences,Dalian Minzu University,Dalian 116600,Liaoning,China)

机构地区：[1]沈阳师范大学粮食学院,辽宁沈阳110034 [2]大连赛姆生物工程技术有限公司博士后工作站,辽宁大连116620 [3]大连民族大学生命科学学院,辽宁大连116600

出　　处：《粮食与油脂》2024年第12期77-82,共6页Cereals & Oils

基　　金：辽宁省属本科高校基本科研业务费研究生科研项目(SYNUSJ2024016);辽宁省科技特派行动专项计划(2024JH5/10400020);辽宁省自然科学基金面上项目(2022-MS-307)。

摘　　要：以脱脂米糠为原料,从中提取米糠蛋白,利用酸、热处理制备天然米糠蛋白基蛋黄酱(NM-RBP)、米糠蛋白常规聚合物基蛋黄酱(CPM-RBP)和米糠蛋白纤维聚合物基蛋黄酱(FPM-RBP),并分析其表观性质、微观结构、感官特性、涂抹性、质构性质、流变学特性。结果表明:NM-RBP和CPM-RBP均表现出较好的乳液凝胶特征、质构特性和流变学特性,且二者感官评分均较高,其中CPM-RBP液滴排列更为紧密、相互挤压堆叠明显、液滴尺寸均匀,与市售蛋黄酱相接近。Using defatted rice bran as raw material,rice bran protein was extracted.Natural rice bran protein-based mayonnaise(NM-RBP),conventional rice bran protein polymer-based mayonnaise(CPM-RBP)and rice bran protein fiber polymer-based mayonnaise(PFM-RBP)were prepared by acid and heat treatment,and their apparent properties,microstructure,sensory properties,spreadability,texture prop-erties,and rheological properties were analyzed.The results showed that NM-RBP and CPM-RBP showed good emulcsion gel properties,texture and rheological properties and both of them had higher sensory scores.Among them,CPM-RBP droplets were more closely arranged,squeezed and stacked with each other significantly,and the size of droplets was uniform,closed to the market mayonnaise.

关 键 词：米糠蛋白 植物基蛋黄酱 流变学特性 质构特性 

分 类 号：TS201.2[轻工技术与工程—食品科学]