期刊论文

Effects of pH and heat treatments on structure and functional properties of rice proteins

中文

食品与机械

1003-5788

2018

34

8

10-15

10.13652/j.issn.1003-5788.2018.08.003

国家自然科学基金项目（编号:31771901）；

本校为第一机构

以大米蛋白质为原料,研究碱处理和热处理对大米蛋白质结构与功能性质的影响。研究结果发现：经不同pH处理40 min后,大米蛋白质功能性质均有一定程度改善,其中经pH 12. 0/40 min处理的大米蛋白质溶解性、乳化性与乳化稳定性、起泡性分别提高了2. 46,2. 85,1. 12,2. 51倍;同时,〉 100 kDa的组分含量减少,此时蛋白质分子中的α-螺旋、β-转角含量分别减少了26. 99%,10. 54%,而β-折叠、无规卷曲含量分别增加了14. 65%,20. 23%。采用50-90℃/40 min的条件对大米蛋白质进行热处理,其结构性质和溶解性、表面疏水性皆无明显变化;但乳化性与乳化稳定性、起泡性则随着热处理温度升高而提高,90℃热处理可达...

In this study,rice protein was used as raw material to study the effect of pH treatment and heat treatment on the structure and functional properties of rice protein. Studies have found that the functional properties of rice proteins have been improved to some extent after being treated with different pH values for 40 minutes. The solubility,emulsifying and emulsifying stability,foaming property and surface hydrophobicity of RP treated at pH 12. 0/40 min were 5. 16%,0. 626% and 12. 64%,and 135%,respectively,with 2. 46,2. 85,1. 12,and 2. 51 time...