【摘要】 通过二次回归通用旋转正交试验设计,应用响应面分析法对米渣水解蛋白-麦芽糊精(RRHP-MD)Maillard反应过程中的各反应条件进行分析,建立数学模型,优化反应条件参数,以求得到乳化活性(EA)佳的RRHP-MDMaillard反应共聚物。结果表明:在58℃,采用水解度(DH)为6的RRHP,保持其与MD的比例为8:1,pH为6.5,反应3d可以得到高乳化活性的反应共聚物。在此最佳反应条件下对反应共聚物的乳化活性进行了研究,证实了预测值和实测值是一致的。此时,反应物乳化活性比国外进口的酪朊酸钠还要好。更多还原

【Abstract】 The factors such as rice residues hydrolyzed protein (RRHP) of different DH, different ratios of substrate to malt dextrin(MD), temperature, pH and reaction time affecting the Maillard reaction kinetics were discussed. Response surface methodology was used to optimize Maillard reaction factors in order to get the Maillard conjugation with the highest emulsifi- cation activities. The results indicated that the DH 6, the weight ratio of RRHP to MD 8:1, temperature 58 ℃, pH 6.5, and reaction time 3 days were the optimum reaction conditions. On these conditions, the actual emulsification activities value was higher than sodium casein.更多还原