大米蛋白酸法脱酰胺改性及对蛋白性质的影响

【摘要】 对大米蛋白酸法脱酰胺改性的工艺进行了研究,确定了最佳工艺:大米蛋白溶液浓度25g/L、加入的盐酸浓度0.19mol/L、反应时间为3.18h、反应温度92℃,此条件下脱酰胺度为48.9%,并且研究了此脱酰胺条件下大米蛋白的溶解性、乳化性、起泡性、持水性、持油性,结果发现,随着脱酰胺程度的增加,溶解性、乳化性、起泡性都有所增加,而持水、持油性变化不大。更多还原

【Abstract】 This is a research about rice protein acidic deamidation.We found the optimal experiment condition as following:0.19mol/L HCl solution at 95℃ for 3.18 hours with 2.5% rice protein content.We also studied the functions of the rice protein.The solubility,emulsify capacity and stability increase with the increase of the deamidation.更多还原