稻米米糠蛋白乳化特性研究

Emulsifying Properties of Rice Bran Protein

为了探究米糠蛋白的性质,拓展其在食品方面的应用,将米糠蛋白和大豆蛋白的理化性质和乳化性能进行了比较。结果表明,在理化性质方面,米糠蛋白的起泡性((30.0±1.4)%)、泡沫稳定性((74.3±2.6)%)以及表面疏水性(87.7±2.5)都表现出良好的能力,且在pH10.0时,米糠蛋白的溶解度(85.03%)高于大豆蛋白(24.5%)。在乳化性能方面,2种浓度下制备的米糠蛋白乳液均比大豆蛋白乳液稳定,其中,蛋白浓度为2%时,以水为分散系制备的米糠蛋白乳液的粒径(1030 nm)小于大豆蛋白乳液粒径(1762 nm);储存7 d后,米糠蛋白乳液分层指数为59.26%,低于大豆蛋白乳液的分层指数(82.35%);米糠蛋白乳液的界面蛋白浓度为5.99 mg/m^2,而大豆蛋白乳液为3.14 mg/m^2。可见米糠蛋白具有优秀的理化性质和乳化性能,研究可为米糠蛋白在乳化食品中的应用提供一定的理论基础。

In order to explore the properties of rice bran protein and expand its application in food industry,the physical-chemical and emulsifying properties of rice bran protein and soybean protein were taken into comparison.The results showed that in terms of physical-chemical properties,the foamability((30.0±1.4)%),stability((74.3±2.6)%)and surface hydrophobicity(87.7±2.5)of rice bran protein were excellent,and at pH 10.0,the solubility of rice bran protein(85.03%)was higher than that of soybean protein.In terms of emulsification performance,the rice bran protein emulsions prepared at two concentrations were more stable than soybean protein emulsions.And under protein concentration of 2%,the particle size of rice bran protein emulsion(1030 nm)was smaller than soybean protein emulsion(1762 nm)when water was used as the dispersing solvent.After 7 days of storage,the creaming index of rice bran protein emulsion was 59.26%,lower than that of soybean protein emulsion(82.35%).And the interfacial protein concentration of rice bran protein emulsion was 5.99 mg/m^2,while that of soybean protein emulsion was 3.14 mg/m^2.Thus,rice bran protein had excellent physical-chemical properties and emulsification properties,and these results could provide new perspective for the applications of rice bran protein in emulsion-based foods.