基于涡流的水力空化对米渣蛋白功能性质的影响

任仙娥; 杨锋; 黄永春; 海代盛

doi:10.13386/j.issn1002-0306.2014.14.010

基于涡流的水力空化对米渣蛋白功能性质的影响

广西科技大学生物与化学工程学院

详细信息

作者简介:
任仙娥 (1979-) , 女, 高级实验师, 研究方向:食品生物技术。;

中图分类号: TS201.2
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出版历程
- 收稿日期: 2013-10-22

Influence of hydrodynamic cavitation with turbine on functional properties of rice residue proteins

Department of Biological and Chemical Engineering, Guangxi University of Science and Technology

摘要

摘要: 以涡流泵为水力空化的产生装置,在不同出口压力和处理时间下,研究了水力空化作用对米渣蛋白功能性质的影响。结果表明:水力空化能改善米渣蛋白的溶解性,其中在0.4MPa下处理60min溶解性可达到处理前的2.71倍;水力空化在处理初期能增加米渣蛋白的乳化活性,其中在0.1MPa下处理60min乳化活性可达到处理前的1.81倍,乳化稳定性变化不大;米渣蛋白的起泡性随着水力空化时间的延长和压力的增加而增大,泡沫稳定性则在处理初期不断增强,之后下降。可见,水力空化作用在一定条件下能改善米渣蛋白的部分功能性质,该技术有望成为一种新的蛋白质物理改性方法。
- 涡流 /
- 水力空化 /
- 米渣蛋白 /
- 功能性质
Abstract: The effects of hydrodynamic cavitation (HC) treatment at different pressure and time with turbine pump as generant device on functional properties of rice residue proteins were investigated in this study. The results showed that HC treatment improved protein solubility, and solubility of protein with HC treatment at0.4MPa for 60min was 2.71 times of that of the untreated. In earlier stage, HC treatment increased emulsion activity, and emulsion activity of protein with HC treatment at 0.1MPa for 60min was 1.81 times of that of the untreated. Emulsion stability was not affected by HC treatment. Foaming capacity increased with the increasing of HC treatment time and pressure. Foaming stability gradually increased in early HC treatment stage, then decreased. These results suggest that HC treatment could improve some functional properties of rice residue protein under appropriate conditions. So it was possible for HC treatment to be a new method for physical modification of protein.
- turbine /
- hydrodynamic cavitation /
- rice residue protein /
- functional property

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参考文献(13)

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