作　　者： ; ; ; ; ;

机构地区： 广东石油化工学院

出　　处： 《粮食与饲料工业》 2013年第9期26-30,共5页

摘　　要： 以玉米醇溶蛋白为原料,经超声波预处理后,再利用酸和热的复合处理对玉米醇溶蛋白进行改性,并用响应面法对改性条件进行优化,最后比较改性前后蛋白质的性质。结果表明,玉米醇溶蛋白的最佳改性条件为:HCl的浓度为0.4mol/L,温度为92℃,时间为2.5h。玉米醇溶蛋白的溶解度显著增加;乳化性有所增加,但是不显著;起泡性则显著增加;而表面疏水性显著降低。 The zein was pretreated by ultrasonic and then modified by acid and heat treatment. The modification conditions were optimized by response surface methodology. The properties before and after modification were compared. Results showed that the optimum modification conditions were concentration of HCI 0.4 mol/L,temperature 92℃ and time 2.5 h. The solubility and foamability of zein increased remarkably,the emulsibility also increased to some extent, while its surface hydrophobicity reduced significantly.

关 键 词： 玉米醇溶蛋白 改性 溶解度 乳化性 起泡性 表面疏水性

领　　域： [轻工技术与工程] [轻工技术与工程] [农业科学]