酸法脱酰胺处理对大米蛋白功能特性的影响

摘要

采用HCl对大米蛋白进行脱酰胺处理,比较了脱酰胺处理前后大米蛋白溶解性、乳化性、起泡性及表面疏水性的变化.结果表明:脱酰胺处理过程中大米蛋白脱酰胺度和水解度均随反应时间增加而逐步增加,其功能性质均得到显著提高;中性条件下,脱酰胺处理4h的大米蛋白溶解性提高了约7.86倍,乳化活性和乳化稳定性分别提高了4.67倍和3.39倍;起泡能力和泡沫稳定性在脱酰胺2h后达到较佳,分别提高了5.92倍和1.92倍.此外,脱酰胺大米蛋白的表面疏水性发生明显下降.%The influence of acid deamidation on the functional properties of rice proteins was investigated.The solubility of deamidated rice protein (DRP) increased remarkably,especially in neutral pH.Emulsion ability and emulsion stability of DRP increased by 4.67 and 3.39 fold respectively when compared to the control.Forming ability and forming stability of DRP improved by 5.92 and 1.92 fold respectively after 2 h acid deamidation.In addition,the surface hydrophobicity of DRP decreased due to acid deamidation.