作　　者： (李超楠）; (鹿保鑫）; (冯玉超）; (周义）; (马楠）; (刘雪娇）; (牛萌萌）;

机构地区： 黑龙江八一农垦大学食品学院

出　　处： 《食品研究与开发》 2017年第15期58-63,共6页

摘　　要： 研究超声波辅助提取碎米蛋白的工艺条件及其功能特性,为碎米蛋白的制备和应用提供理论依据。经正交试验优化超声波辅助提取碎米蛋白工艺条件。结果表明:料液比为1∶12(g/mL),超声时间40 min(超声强度为120 W),温度为60℃,pH为9.5,在此条件下碎米蛋白提取率为67.01%。在pH4.2条件下沉淀蛋白效果最佳。碎米蛋白功能特性研究结果表明:碎米蛋白质的持水性为1.96 mL/g,持油性为2.52 mL/g。在等电点(pH为4.2)附近碎米蛋白的溶解度、起泡性及其稳定性、乳化性及其稳定性均最差。 The process conditions and functional characteristics of ultrasonic-assisted extraction of broken rice protein were studied,which provided the theoretical basis for the preparation and application of broken rice protein.Optimization of ultrasonic-assisted extraction of broken rice protein by orthogonal experiment. The results showed that the extraction rate was 67.01 % under the condition of the ratio of material to liquid was1 ∶ 12(g/mL),ultrasonic time was 40 min(ultrasonic intensity 120 W),temperature was 60 ℃ and pH was9.5. The best protein was precipitated at pH 4.2. The results showed that the water holding capacity of broken rice protein was 1.96 mL/g and the oil holding capacity was 2.52 mL/g. The solubility,foaming property and stability,emulsifying property and stability of the broken rice protein were the worst at the isoelectric point(pH 4.2).

关 键 词： 碎米 蛋白质 超声波 提取 功能特性