超声处理提高米糠蛋白溶解性与乳化性工艺研究

Study on Ultrasonic Treatment to Improve the Solubility and Emulsification of Rice Bran Protein

为了提高米糠蛋白的溶解性和乳化性,试验采用超声波预处理技术对制备的米糠蛋白进行改性,利用单因素考察米糠蛋白浓度、超声功率、超声时间和超声温度对米糠蛋白溶解性、乳化性的影响,采用响应曲面试验优化了实验条件。结果显示,联合求解法确定米糠蛋白处理工艺条件为:米糠蛋白浓度3%、超声功率201 W、超声时间10 min和超声温度40℃,在此处理工艺条件下,米糠蛋白溶解度为64.30%,乳化性0.85 m^2·g^(-1)。超声处理可提高米糠蛋白的溶解性和乳化性,这为今后米糠蛋白的利用提供较好的应用前景。

In order to improve the solubility and emulsification of rice bran protein,ultrasonic pretreatment technology was adopted to modify the prepared rice bran protein.The single factor was used to examine the effect of concentration,ultrasonic power,ultrasonic time and ultrasonic temperature on the solubility and emulsibility of rice bran protein.The response surface methodology was used to optimize the parameters of the ultrasonic process.The results showed that the conditions for the treatment of rice bran protein determined by joint solution were as follows:the rice bran protein concentration was3%,the ultrasonic power was201W,the ultrasonic time was10min and the ultrasonic temperature was40℃.Under this processing condition,the solubility of rice bran protein was64.30%,and the emulsifying property was0.85m2·g^-1.Ultrasonic treatment could improve the solubility and emulsibility of rice bran protein,which provided a better prospect for the utilization of rice bran protein in the future.