CAJ | 학술논문

为了改变米糠蛋白的功能性质，扩大米糠蛋白在食品工业的应用范围，利用琥珀酸酐对米糠蛋白进行酰化改性处理。通过单因素反应，确定了琥珀酸酐酰化改性米糠蛋白的最适反应条件为：米糠蛋白浓度为10%，反应温度为35℃，琥珀酸酐/蛋白质用量为15%。在最适反应条件下，分别反应40 min、80 min，制得酰化度分别为46.8%、69.2%的琥珀酰化米糠蛋白。评价了上述两种琥珀酰化米糠蛋白制品的溶解性、乳化性、起泡性等功能性质，结果表明，琥珀酰化改性对米糠蛋白的溶解性、乳化稳定性以及起泡性均有一定改善，而酰化米糠蛋白的乳化活性、泡沫稳定性随着酰化程度的提高有所下降。
위료개변미강단백적공능성질，확대미강단백재식품공업적응용범위，이용호박산항대미강단백진행선화개성처리。통과단인소반응，학정료호박산항선화개성미강단백적최괄반응조건위：미강단백농도위10%，반응온도위35℃，호박산항/단백질용량위15%。재최괄반응조건하，분별반응40 min、80 min，제득선화도분별위46.8%、69.2%적호박선화미강단백。평개료상술량충호박선화미강단백제품적용해성、유화성、기포성등공능성질，결과표명，호박선화개성대미강단백적용해성、유화은정성이급기포성균유일정개선，이선화미강단백적유화활성、포말은정성수착선화정도적제고유소하강。
Succinic anhydride was applied in the present work to treat rice bran protein for succinylated modification for improving the functional properties of rice bran protein and expanding the application in food industry. The concentration of rice bran protein of 10%, the reaction temperature of 35℃and succinic/protein addition level of 15%was determined for the optimum reaction conditions through single factor reaction. Two succinylated rice bran protein products prepared with reaction time of 40 min and 80 min had the degree of acylation of 46.8%and 69.2%. Some functional properties of two succinylated rice bran protein products, such as solubility, emulsification, foaming ability, were analyzed. The results indicated that solubility, emulsion stability and foaming ability of two succinylated rice bran protein products were higher than that of rice bran protein and emulsifying activity and foam stability of two succinylated rice bran protein products were lower than that of rice bran protein as degree of acylation increased.