摘要
以疏水性植物蛋白——大米蛋白(RP)为研究对象,研究大米蛋白有限水解下与不同相对分子质量多糖发生美拉德反应后功能特性的变化。通过对复合产物功能性质的研究,确定以葡聚糖作为与大米蛋白发生美拉德反应的糖基供体,得到溶解性、乳化性、乳化稳定性均有较大提高的大米蛋白-葡聚糖复合产物,最佳工艺条件为:pH值为11,反应温度100℃,反应时间20min。
In this study, the changes in functional properties of Maillard reaction products between limited hydrolyzed rice proteins and different molecular weight dextrans were investigated. The functional properties of glycosylated rice protein products were determined. Results indicated that dextran was the most suitable polysaccharide for Maillard reaction with rice proteins. The optimal process for the maintenance of nutritional value of rice and alleviation of browning was achieved by using hydrolyzed rice proteins with 5% hydrolysis degree for the 20 min Maillard reaction at pH 11 and 100 ℃.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第5期30-34,共5页
Food Science
基金
国家"863"计划项目(2006AA10Z327)
关键词
大米蛋白
多糖
美拉德反应
功能性质
rice protein
dextran
Maillard reaction
functional property
