超声波辅助碱处理对米渣蛋白物化性质的影响

发布时间：2018-03-30 10:21

  本文选题：米渣蛋白　切入点：超声波辅助碱处理　出处：《福建农林大学》2017年硕士论文

【摘要】：米渣是经大米淀粉加工后产生的副产物。米渣中的主要成分是蛋白质且氨基酸组成平衡,且具有低过敏性等特点,逐渐受到食品加工业的关注。由于谷蛋白存在,导致其溶解性很低,限制了米渣蛋白(RRP)在食品生产上的广泛应用。本论文以食品级米渣蛋白粉为原料,对RRP的超声波辅助改性及其物化特性等进行了系统的研究,主要研究结果如下:(1)通过单因素实验和响应面试验设计,得到超声波辅助碱处理制备高溶解性RRP的最佳工艺条件:反应温度50 ℃、超声波时间60 min、蛋白浓度5.09%、NaOH浓度0.08 mol/L、超声波强度19.2 W/cm2。在此条件下,改性后得到的RRP溶解性最大,达到19.99mg/mL。SDS-PAGE和粒径测定结果表明,处理导致不溶性蛋白聚集体的溶解,粒径下降,使其溶解性提高,乳化活性和起泡特性提高。(2)超声波辅助碱处理极大程度的提高了 RRP的溶解性,处理后的各指标结果表明了 RRP的二级结构重组,蛋白平均粒径均明显减小,zeta电位的降低、多肽含量显著下降,疏水性氨基酸比例增大,蛋白的乳化性和起泡特性显著改善,亲水亲油能力和表面张力提高。(3)通过单因素和响应面试验设计优化了改性RRP粉的喷雾干燥工艺,三个因素对RRP溶解性的影响大小为:物料进风温度pH出风温度。RRP的最优干燥工艺条件:pH8,进风温度180℃,出风温度86℃。在此条件下,改性后得到的RRP粉溶解性最大,达到17.01 mg/mL。超声波辅助碱处理结合喷雾干燥技术使得蛋白质变性,β折叠的比例减小,α螺旋和β转角比例增大,表面疏水性显著降低,蛋白颗粒明显减小是主要原因。
[Abstract]:Rice residue is a by-product produced by rice starch processing. The main component of rice residue is protein and amino acid composition balance, and has the characteristics of hypoallergies, which has gradually attracted the attention of food processing industry. Due to the existence of glutenin, As a result, the solubility of RRP is very low, which limits its wide application in food production. In this paper, ultrasonic assisted modification of RRP and its physicochemical properties were studied systematically, using foodgrade rice residue protein powder as raw material. The main results are as follows: (1) through single factor experiment and response surface test design, the optimum conditions of ultrasonic assisted alkali treatment for preparing high soluble RRP were obtained: reaction temperature 50 鈩，

本文编号：1685500