| 摘要: |
| 为扩大米糠蛋白在食品工业的应用范围，利用乙酸酐对米糠蛋白进行酰化改性处理，改变米糠蛋白的功能性质。通过单因素试验，确定了乙酸酐酰化改性米糠蛋白的最适反应条件：米糠蛋白质量浓度为60 mg/mL，反应温度30℃，乙酸酐添加量为蛋白质质量的20%。在最适反应条件下，分别反应30和60 min，制得酰化度分别为52.9%和78.3%的乙酰化米糠蛋白。对上述2种乙酰化米糠蛋白制品的溶解性、乳化性、起泡性等功能性质进行评价，结果表明：乙酰化改性对米糠蛋白的溶解性、乳化稳定性以及起泡性均有一定改善，而酰化米糠蛋白的乳化活性、泡沫稳定性随着酰化程度的提高有所下降。 |
| 关键词: 米糠蛋白 乙酸酐 乙酰化 功能性质 |
| DOI：10.11841/j.issn.1007-4333.2014.04.21 |
| 投稿时间：2013-10-22 |
| 基金项目:校引进人才科研启动计划（2031011015） |
|
| Effect of acetylated modification on the functional properties of rice bran protein |
|
LI Dan, TANG You-jun, ZHAI Ai-hua
|
| (College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China) |
| Abstract: |
| For expanding the application of rice bran in food industry,acetic anhydride was applied to improve the functional properties of rice bran protein by acetylated modification.The optimum reaction conditions,the concentration of rice bran protein of 60 mg/mL,the reaction temperature of 30℃ and acetic anhydride addition level of 20% was determined through single factor reaction.Two acetylated rice bran protein products with the degree of acylation of 52.9% and 78.3% were prepared with reaction time of 30 min and 60 min.Some functional properties of two acetylated rice bran protein products,such as solubility,emulsification and foaming ability were analyzed.The results indicated that solubility,emulsion stability and foaming ability of two acetylated rice bran protein products were higher than untreated products and emulsifying activity and foam stability of two acetylated rice bran protein products were lower than untreated products as degree of acylation increased. |
| Key words: rice bran protein acetic anhydride acetylation functional properties |
