超声波辅助提取碎米蛋白及其功能特性研究

摘要

The process conditions and functional characteristics of ultrasonic-assisted extraction of broken rice protein were studied,which provided the theoretical basis for the preparation and application of broken rice protein.Optimization of ultrasonic-assisted extraction of broken rice protein by orthogonal experiment.The results showed that the extraction rate was 67.01％ under the condition of the ratio of material to liquid was 1 ∶ 12 (g/mL),ultrasonic time was 40 min (ultrasonic intensity 120 W),temperature was 60 ℃ and pH was 9.5.The best protein was precipitated at pH 4.2.The results showed that the water holding capacity of broken rice protein was 1.96 mL/g and the oil holding capacity was 2.52 mL/g.The solubility,foaming property and stability,emulsifying property and stability of the broken rice protein were the worst at the isoelectric point (pH 4.2).%研究超声波辅助提取碎米蛋白的工艺条件及其功能特性,为碎米蛋白的制备和应用提供理论依据.经正交试验优化超声波辅助提取碎米蛋白工艺条件.结果表明:料液比为1∶12(g/mL),超声时间40 min(超声强度为120W),温度为60℃,pH为9.5,在此条件下碎米蛋白提取率为67.01％.在pH4.2条件下沉淀蛋白效果最佳.碎米蛋白功能特性研究结果表明:碎米蛋白质的持水性为1.96 mL/g,持油性为2.52 mL/g.在等电点(pH为4.2)附近碎米蛋白的溶解度、起泡性及其稳定性、乳化性及其稳定性均最差.