作　　者： ; ; ; ;

机构地区： 中南林业科技大学食品科学与工程学院

出　　处： 《粮食与油脂》 2012年第9期13-16,共4页

摘　　要： 利用NDJ-5S型粘度计,对米糠蛋白溶液(RBP-S)与酶法改性米糠蛋白溶液(EMRBP-S)流变特性进行对比研究。结果表明,EMRBP-S和RBP-S均为非牛顿流体,与RBP-S相比,EMRBP-S流变性发生改变;在不同浓度下,EMRBP-S粘度均小于RBP-S,当浓度在100 g/L以上时,差异显著(ρ<0.05);EMRBP-S粘度在不同转速下均明显低于RBP-S(ρ<0.05);在不同温度下,EMRBP-S粘度均明显低于RBP-S(ρ<0.05),尤其当温度为100℃时,RBP-S粘度急剧下降,而前者变化不明显,两者粘度差异非常显著(ρ<0.01)。当pH=pI时,EMRBP-S粘度明显大于RBP-S(ρ<0.05),而在其它pH值时后者粘度均明显大于前者(ρ<0.05);在整个24 h存放过程中,EMRBP-S粘度显著低于RBP-S(ρ<0.05);RBP-S经冻融后其粘度明显下降(ρ<0.05),而EMRBP-S经冻融后,其粘度变化不明显(ρ>0.05)。研究表明,酶法改性有利于改善米糠蛋白溶液流变学性能。 In this paper, the rheological differences of rice bran protein solution （ RBP-S ） and enzymatic modified rice bran protein solution （ EMRBP-S ） were studied taking viscosity as indicator assayed by NDJ-5S viscometer. The results showed that both RBP-S and EMRBP-S belonged to non-Newtonian fluid. The rheology of EMRBP-S, however, changed in several aspects compared with that of RBP-S. The EMRBP-S＇ viscosity was less than that of RBP-S at different concentrations, and the differences were significant （ p〈0.05 ） when the concentration was more than 100 g/L; The viscosity of EMRBP-S was lower than that of RBP-S （ p〈0.05 ） at different speeds; At different temperature, the viscosity of EMRBP-S was obviously less than that of RBP-S （ p〈0.05 ）. The latter showed a sharp decrease when the temperature reached 100 ~C or more, while the former did not change significantly, and the difference in viscosity was very signific ant （ p〈0.01 ） ; When the pH value was equivalent to the value of pI, the EMRBP-S＇viscosity was higher than that of RBP-S （ p〈0.05 ）, however, the latter＇viscosity was larger than the former＇ （ p〈0.05 ） at other pH values; During the 24 h storage, the viscosity of EMRBP-S was obviously smaller than that of RBP-S （ p 〈 0.05 ） ; The viscosity of RBP-S decreased significantly （ p〈0.05 ） after it was frozen and then was thawed, while the EMRBP-S ＇viscosity did not change obviously （ p〉0.05 ）. Based on the studies of this work, it could be concluded that enzymatic modification could improve the rheological properties of rice bran protein.

关 键 词： 米糠蛋白 酶法改性 蛋白溶液流变性

领　　域： [轻工技术与工程] [轻工技术与工程]