酸法脱酰胺处理对大米蛋白功能特性的影响  

Influence of acid-induced deamination on the functional properties of rice protein

作　　者：聂小华[1] 龚燕丹[1] 许丹[1] 沈燕飞[1] 

机构地区：[1]浙江工业大学海洋学院食品科学与工程系,浙江杭州310014

出　　处：《食品与发酵工业》2015年第5期85-88,共4页Food and Fermentation Industries

摘　　要：采用HCl对大米蛋白进行脱酰胺处理,比较了脱酰胺处理前后大米蛋白溶解性、乳化性、起泡性及表面疏水性的变化。结果表明:脱酰胺处理过程中大米蛋白脱酰胺度和水解度均随反应时间增加而逐步增加,其功能性质均得到显著提高;中性条件下,脱酰胺处理4 h的大米蛋白溶解性提高了约7.86倍,乳化活性和乳化稳定性分别提高了4.67倍和3.39倍;起泡能力和泡沫稳定性在脱酰胺2 h后达到较佳,分别提高了5.92倍和1.92倍。此外,脱酰胺大米蛋白的表面疏水性发生明显下降。The influence of acid deamidation on the functional properties of rice proteins was investigated. The solubility of deamidated rice protein( DRP) increased remarkably,especially in neutral p H. Emulsion ability and emulsion stability of DRP increased by 4. 67 and 3. 39 fold respectively when compared to the control. Forming ability and forming stability of DRP improved by 5. 92 and 1. 92 fold respectively after 2 h acid deamidation. In addition,the surface hydrophobicity of DRP decreased due to acid deamidation.

关 键 词：大米蛋白 脱酰胺 功能性质 表面疏水性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]