本文選題：米渣蛋白　切入點(diǎn)：超聲波輔助堿處理　出處：《福建農(nóng)林大學(xué)》2017年碩士論文

【摘要】：米渣是經(jīng)大米淀粉加工后產(chǎn)生的副產(chǎn)物。米渣中的主要成分是蛋白質(zhì)且氨基酸組成平衡,且具有低過(guò)敏性等特點(diǎn),逐漸受到食品加工業(yè)的關(guān)注。由于谷蛋白存在,導(dǎo)致其溶解性很低,限制了米渣蛋白(RRP)在食品生產(chǎn)上的廣泛應(yīng)用。本論文以食品級(jí)米渣蛋白粉為原料,對(duì)RRP的超聲波輔助改性及其物化特性等進(jìn)行了系統(tǒng)的研究,主要研究結(jié)果如下:(1)通過(guò)單因素實(shí)驗(yàn)和響應(yīng)面試驗(yàn)設(shè)計(jì),得到超聲波輔助堿處理制備高溶解性RRP的最佳工藝條件:反應(yīng)溫度50 ℃、超聲波時(shí)間60 min、蛋白濃度5.09%、NaOH濃度0.08 mol/L、超聲波強(qiáng)度19.2 W/cm2。在此條件下,改性后得到的RRP溶解性最大,達(dá)到19.99mg/mL。SDS-PAGE和粒徑測(cè)定結(jié)果表明,處理導(dǎo)致不溶性蛋白聚集體的溶解,粒徑下降,使其溶解性提高,乳化活性和起泡特性提高。(2)超聲波輔助堿處理極大程度的提高了 RRP的溶解性,處理后的各指標(biāo)結(jié)果表明了 RRP的二級(jí)結(jié)構(gòu)重組,蛋白平均粒徑均明顯減小,zeta電位的降低、多肽含量顯著下降,疏水性氨基酸比例增大,蛋白的乳化性和起泡特性顯著改善,親水親油能力和表面張力提高。(3)通過(guò)單因素和響應(yīng)面試驗(yàn)設(shè)計(jì)優(yōu)化了改性RRP粉的噴霧干燥工藝,三個(gè)因素對(duì)RRP溶解性的影響大小為:物料進(jìn)風(fēng)溫度pH出風(fēng)溫度。RRP的最優(yōu)干燥工藝條件:pH8,進(jìn)風(fēng)溫度180℃,出風(fēng)溫度86℃。在此條件下,改性后得到的RRP粉溶解性最大,達(dá)到17.01 mg/mL。超聲波輔助堿處理結(jié)合噴霧干燥技術(shù)使得蛋白質(zhì)變性,β折疊的比例減小,α螺旋和β轉(zhuǎn)角比例增大,表面疏水性顯著降低,蛋白顆粒明顯減小是主要原因。
[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，

本文編號(hào)：1685500