期刊论文

Research on Mnzymatic Modification of Rice Protein Obtained from Heat-stabilized Defatted Rice Bran

中文

食品工业

1004-471X

2014

35

8

164-167

:十二五科技部支撑计划课题“食用植物油加工关键技术研究 (2011BAD02B00):示范”

本校为第一机构

比较了5种蛋白酶对从热稳定米糠粕中提取的米糠蛋白的水解效果,选定碱性蛋白酶对其改性。控制水解度,研究水解度分别是:3.24%,5.78%,8.03%,10.42%时的功能特性。结果表明,随着水解度的提高,蛋白质的水解度显著提高。水解度为5.78%时乳化性最好;水解度为10.42%时,乳化稳定性和起泡性最好;与未改性前的蛋白相比分别提高48.4%,10.3%,159.3%。

The effects of 5 kinds ofprotease acting on rice protein obtained from heat-stabilized defatted rice bran were compared. And alcalase were selected to modify the protein. Hydrolysates of different degree of hydrolysis （DH）, i.e., 3.24%, 5.78%, 8.03%, 10.42% were obtained, and then their functionalities were investigated. The results showed that the solubility of the hydrolysates increaseed with increasing of DH. The emulsifying activity of the protein hydrolysates reached maximum at DH of 5.78%. And the emulsification stability and foaming re...