限制性酶解-超高压处理对米渣蛋白乳化性的影响

Effect of controlled enzymolysis and high hydrostatic pressure onthe emulsibility of rice residue protein

米渣是淀粉糖浆生产中的副产物,含有大量的蛋白质,由于其功能特性较差,限制了在食品工业中的应用.本论文采用不同方法对米渣蛋白进行改性,结果发现,限制性酶解-超高压处理对米渣蛋白的改性效果最好,米渣蛋白的乳化性得到显著提升,疏水基团暴露,游离巯基含量增高,可用于制备水包油型乳液.经正交实验优化,得到最优处理工艺为碱性蛋白酶解时间10 min,超高压处理压力400 MPa,超高压处理时间10 min.

Rice residue is the by-product in the production of starch syrup,which contains plenty of protein.Because of its poor functional properties,it is limited for application in food industry.This paper employed different methods to modified rice residue protein.The result showed that the effect of controlled enzymolysis-high hydrostatic pressure processing was the best.The emulsibility of rice residue protein was improved significantly.The hydrophobic groups were exposed,and the content of free sulfhydryl group increased.This protein can be used for the preparation of oil-in-water emulsion.Through orthogonal experiment,the optimal treatment process was alkaline protease enzymolysis time of 10 min,high hydrostatic pressure processing of 400 MPa,and high hydrostatic pressure processing time of 10 min.