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投稿时间：2017-05-03
投稿时间：2017-05-03
中文摘要: 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 120 W）， 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。
Abstract: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 re－ sults 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）.
文章编号：201715013 中图分类号： 文献标志码：A
基金项目:黑龙江省农垦总局攻关项目（HNK135-05-01）
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