【摘要】 基于米糠粕资源浪费严重,米糠蛋白不能被充分利用的现状,采用蒸汽闪爆对米糠粕进行处理,探究蒸汽闪爆对其蛋白质功能特性的影响。以米糠蛋白提取率、溶解性、起泡能力及起泡稳定性、乳化性及乳化稳定性、持水性、持油性为考察指标,分析不同蒸汽闪爆条件下米糠蛋白的提取率和功能特性。结果表明:蒸汽闪爆处理整体上提高了米糠粕中蛋白质的提取率和功能特性,在2.1 MPa、210 s条件下,蛋白质的提取率增至65.60%,pH7.0时的溶解性可达92.88%,且溶解性受温度的影响程度明显减弱,pH8.0时的起泡能力和泡沫稳定性分别可达59.60%和72.12%,乳化性和乳化稳定性分别增至44.69 m2/g和16.05 min,持水性和持油性分别增至4.67 g/g和3.87 g/g。表明蒸汽闪爆处理可有效改善米糠粕中蛋白质的功能特性,且受蒸汽压力和保压时间影响较大。更多还原

【Abstract】 Based on the serious waste of rice bran meal resources and the fact that rice bran protein cannot be fully utilized, steam explosion was used to treat rice bran meal to explore the effect of steam explosion on its protein functional characteristics. The extraction rate, solubility, foaming ability, foaming stability, emulsification, emulsification stability, water holding capacity and oil holding capacity of rice bran protein under different steam explosion conditions were analyzed. The results showed that the extraction rate and functional properties of protein in rice bran meal were increased by steam explosion treatment. Under the condition of 2.1 MPa and 210 s, the protein extraction rate increased to 65.60%, the solubility of pH7 reached 92.88%, and the effect on solubility was significantly weakened by temperature. The foaming ability and foam stability of pH8 reached 59.60% and 72.12% respectively. Emulsification and emulsification stability increased to 44.69 m2/g and 16.05 min respectively, and water holding capacity and oil holding capacity increased to 4.67 g/g and 3.87 g/g respectively. The results show that steam explosion can effectively improve the functional properties of protein in rice bran meal, and it is greatly affected by steam pressure and holding time.更多还原