期刊论文

中文

食品科学

1002-6630

2011

32

12

73-77

863;2010AA023003:国家高技术研究发展计划（863计划） Q20091808:湖北省教育厅中青年人才项目 08cx021:武汉工业学院研究生创新基金

本校为第一机构

为改善米渣蛋白的色泽和功能性质,采用响应面分析法对其脱色工艺条件进行优化,并分析脱色后米渣蛋白的功能性质。优化后双氧水脱色的较佳工艺条件为H2O2体积分数4.5%、pH9.5、温度55℃、时间45min。在此条件下,米渣蛋白的白度由20.5%增加到48.2%。在pH4～5时脱色后米渣蛋白的溶解度最低,只有5%左右;当pH<4或pH>6时,溶解度迅速增加,pH2和pH13时分别为38.58%和76.79%。中性条件下,脱色后米渣蛋白的起泡力12%、泡沫稳定性33.3%、乳化活力指标3.15、乳化稳定性指标24.84min、持油力和持水力分别为2.00和3.08,都明显高于未脱色米渣蛋白,说明米渣蛋白经H2O2氧化脱色后,可改善其功能性质。

In order to improve the color and functional properties of rice residue protein,response surface methodology was used to optimize parameters influencing its decolorization by hydrogen peroxide.The optimum decolorization conditions were hydrogen peroxide.concentration of 4.5%,pH 9.5,decolorization temperature of 55 ℃ and decolorization time of 45 min.Under these conditions,the whiteness of rice residue protein was improved from 20.5% to 48.2%.In addition,the lowest solubility（roughly 5%） of rice residue protein in pH 4-5 was observed.However,...