黑龙江八一农垦大学学报
黑龍江八一農墾大學學報
흑룡강팔일농은대학학보
JOURNAL OF HEILONGJIANG AUGUST FIRST LAND RECLAMATION UNIVERSITY
2015年
1期
55-59
,共5页
压热处理%米糠蛋白%功能特性
壓熱處理%米糠蛋白%功能特性
압열처리%미강단백%공능특성
heating with high pressure%rice bran protein%functionality
采用压热对米糠蛋白进行处理，探究了压热处理对米糠蛋白功能性的影响。结果表明：压热处理总体增加了米糠蛋白的溶解性、表面疏水性、乳化性及起泡性，溶解性最高为51.36%，乳化性增至48.3 m2·g-1，起泡性可达159.4%，表面疏水性增至197.65，但长时压热处理会促进蛋白质聚集体的形成而造成上述功能性的降低。30 min压热处理下乳化稳定时间降低至8.5 min，泡沫稳定性降低至61.3%。压热处理时间适当可有效地提高米糠蛋白的溶解性及表面性质，但不利于米糠蛋白表面活性的维持。
採用壓熱對米糠蛋白進行處理，探究瞭壓熱處理對米糠蛋白功能性的影響。結果錶明：壓熱處理總體增加瞭米糠蛋白的溶解性、錶麵疏水性、乳化性及起泡性，溶解性最高為51.36%，乳化性增至48.3 m2·g-1，起泡性可達159.4%，錶麵疏水性增至197.65，但長時壓熱處理會促進蛋白質聚集體的形成而造成上述功能性的降低。30 min壓熱處理下乳化穩定時間降低至8.5 min，泡沫穩定性降低至61.3%。壓熱處理時間適噹可有效地提高米糠蛋白的溶解性及錶麵性質，但不利于米糠蛋白錶麵活性的維持。
채용압열대미강단백진행처리，탐구료압열처리대미강단백공능성적영향。결과표명：압열처리총체증가료미강단백적용해성、표면소수성、유화성급기포성，용해성최고위51.36%，유화성증지48.3 m2·g-1，기포성가체159.4%，표면소수성증지197.65，단장시압열처리회촉진단백질취집체적형성이조성상술공능성적강저。30 min압열처리하유화은정시간강저지8.5 min，포말은정성강저지61.3%。압열처리시간괄당가유효지제고미강단백적용해성급표면성질，단불리우미강단백표면활성적유지。
Rice bran protein was treated by heating with high pressure method,which explored the effects of pressure treatment on functionality of rice bran protein. The results showed that the heating with high pressure could enhance solubility,surface hydrophobicity,emulsifying and foaming properties of rice bran protein. The solubility increased 51.36%,emulsifying increased 48.3 m2·g-1,foaming increased 59.4% and surface hydrophobicity increased 197.65. However,the long-time treatment promoted the formation of protein aggregates,which would reduce the above-mentioned functionality. The emulsion stability decreased to 8.5 min, and emulsion stability decreased to 61.3%. Heating with high pressure could effectively enhance the solubility and surface properties of rice bran protein,which was not conducive to the maintenance of rice bran protein surface activity.
