大米蛋白改性及对功能性质的影响

Acidic Deamidation of Rice Protein and Effect on its Functions

对大米蛋白酸法脱酰胺改性的工艺进行了研究,确定了最佳工艺条件:大米蛋白溶液质量浓度25 g/L、加入的盐酸浓度0.19 mol/L、反应时间3.18 h、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溶解性、乳化性、起泡性、持水、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、持油性能变化不大。

The acidic deamidation of rice protein was researched and the optimal experiment conditions were determined as follows： 2.5% rice protein concentration, 0.19 mol/L HCL solution under 95 ℃ for 3.18 hours. The degree of deamidation under these conditions was up to 48.9%. In addition, the solubility, emulsification, foambility, water and oil binding powers were also studied. The results indicated that the solubility, emulsification and foambility were increased with increase of the deamidation degree, while the water and oil binding powers were changed not greatly.