超声处理提高米糠蛋白溶解性与乳化性的工艺研究

Study on the Process of Improving the Solubility and Emulsibility of Rice Bran Protein by Ultrasonic Treatment

通过考查米糠蛋白质量分数、超声功率、超声时间和超声温度等因素对米糠蛋白溶解性、乳化性的影响,采用响应曲面法优化了试验条件。结果表明,联合求解法确定米糠蛋白处理工艺条件为米糠蛋白质量分数3%,超声功率201W,超声时间10min,超声温度40℃,在此工艺条件下米糠蛋白溶解度为64.30%,乳化性0.85m^2/g。经过超声处理制备的米糠蛋白的溶解性、乳化性、起泡性、泡沫稳定性、凝胶性、持油性都要高于对照组(未经改性处理的米糠蛋白),而持水性、黏度和分散性均低于对照组。故利用超声处理方法可定向提高米糠蛋白的功能特性,从而满足生产上的需求。

The effects of the concentration of rice bran protein,ultrasonic power,ultrasound time and ultrasonic temperature on the solubility and emulsification of rice bran protein were investigated. The response surface method was used to optimize the test conditions. The results showed that the processing conditions of rice bran protein were as follows:the concentration of rice bran protein 3%,the ultrasonic power 201 W,the ultrasonic time 10 min,the ultrasonic temperature 40 ℃,and the solubility of rice bran protein was 64.30%,emulsifying 0.85 m^2/g. The solubility of rice bran protein prepared by ultrasonic treatment. The emulsifying property,foaming property,foam stability,gel property and oil-holding capacity were higher than that of the control group(the rice bran protein without modification treatment),while the water-holding property,the viscosity and the dispersibility were lower than that of the control group. So that the functional characteristics of the rice bran protein can be directionally improved by the ultrasonic treatment method,so that the production requirement can be met.