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米糠蛋白的静高压联合酶法改性工艺优化及其特性研究
Optimization of modification of rice bran protein by static high pressure combined with enzymatic method and its characteristics
  
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中文关键词:  米糠蛋白  静高压  碱性蛋白酶  溶解性  乳化性  起泡性
英文关键词:rice bran protein  static high pressure  alkaline protease  solubility  emulsifying ability  foaming ability
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Author NameAffiliation
LIU Jiayan Henan Technical Institute, Zhengzhou 450042, China 
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中文摘要:
      采用静高压联合碱性蛋白酶对米糠蛋白进行改性。考察静压力、保压时间对米糠蛋白溶解性的影响，优化静高压改性条件。以米糠蛋白溶解性、乳化性和乳化稳定性为指标，通过单因素试验和正交试验综合评分法优化了酶法改性工艺。结果表明，米糠蛋白最适改性条件为静压力200 MPa、保压时间15 min、碱性蛋白酶添加量1 500 U/g、pH 8、酶解温度50 ℃和酶解时间80 min，在此条件下米糠蛋白溶解性、乳化性、乳化稳定性、起泡性和泡沫稳定性分别增加了57%、88%、182%、185%、43%。
英文摘要:
      The rice bran protein was modified by static high pressure combined with alkaline protease. The static high pressure conditions were optimized by investigating the effects of static pressure, pressure holding time on the solubility of rice bran protein. With solubility, emulsifying ability and emulsion stability of rice bran protein as indexes, the enzymatic modification process was optimized by single factor experiment and comprehensive scoring method of orthogonal experiment. The results showed that the optimal modification conditions of rice bran protein were obtained as follows: static pressure 200 MPa, pressure holding time 15 min, dosage of alkaline protease 1 500 U/g, pH 8, hydrolysis temperature 50 ℃ and hydrolysis time 80 min. Under these conditions, the solubility, emulsifying ability, emulsion stability, foaming ability and foam stability of rice bran protein increased by 57%, 88%, 182%, 185% and 43%, respectively.
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