期刊论文

Foaming Properties and Foam Micromorphology of Rice Bran Protein

中文

食品科学

1002-6630

2018

39

22

8-14

10.7506/spkx1002-6630-201822002

国家自然科学基金青年科学基金项目(31501429) 国家自然科学基金面上项目(31371783)。

本校为第一机构

考察pH值和NaCl浓度对米糠蛋白起泡特性及泡沫微观形态的影响,并对二者之间的内在关系进行阐述.结果表明,当米糠蛋白溶液中不添加NaCl、pH 4时起泡能力较差,但泡沫稳定性可达最大值(88.3±7.3)％,而当溶液的pH值偏离4时起泡能力增加,在pH 10和12条件下起泡能力分别可达(73.3±0)％和(168.9±10.2)％,泡沫稳定性分别为(74.7±2.5)％和(68.5±2.1)％;另外在米糠蛋白溶液pH值为4和7条件下分别添加1％的NaCl后,可显著提高起泡能力至(77.8±3.8)％和(90.0±5.8)％.米糠蛋白泡沫的微观形态随时间变化规律说明,不同pH值条件下起始阶段气泡的直径大小分布与泡沫稳定性相关,而当添加NaCl后米糠蛋白起泡能...

The effects of pH value and NaCl concentration on foaming properties and foam micromorphology of rice bran protein (RBP) were investigated. The relationships between bubble characteristics and foaming properties were established. The results indicated that although the foaming capacity of RBP solution without NaCl at pH 4 was poor, the form stability was up to (88.3 ± 7.3)%. At pH 10 and 12, the foaming capacity was significantly increased to (73.3 ± 0)% and (168.9 ± 10.2)%, respectively, and the foam stability was (74.7 ± 2.5)% and (68.5 ±...