摘要
为研究菜籽浓缩蛋白作为功能性食用蛋白的可行性,探索了水浴加热方法对菜籽蛋白功能性的改善情况.通过单因素及正交试验确定了以优化菜籽浓缩蛋白水溶性及乳化性为目标的最佳改性工艺条件:pH 9.0、加热温度80℃、加热时间6 min、料液比1∶8.在此条件下得到改性菜籽浓缩蛋白的NSI值为51.45%,改性菜籽浓缩蛋白的水溶性、乳化性及凝胶性有较大改善.
To study the feasibility of rapeseed protein concentrate used as functional edible proteins, we investigated the effect of water bath heating on the functional properties of rapeseed protein concentrate. Through single factor and orthogonal tests, the optimum modification conditions for improving the water solubility and emulsifying properties of the rapeseed protein concentrate were as follows： pH 9.0, heating temperature 80℃, heating time 6 min, solid-liquid ratio 1：8. Under these conditions, the NSI value of the modified rapeseed protein concentrate achieved 51.45%, and the water solubility and emulsifying properties of the rapeseed protein concentrate were improved greatly.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2012年第3期28-32,共5页
Journal of Henan University of Technology：Natural Science Edition
关键词
菜籽
浓缩蛋白
加热改性
工艺条件
rapeseed
protein concentrate
heating modification
process condition
