米糠蛋白的起泡特性及其泡沫微观形态

考察pH值和NaCl浓度对米糠蛋白起泡特性及泡沫微观形态的影响，并对二者之间的内在关系进行阐述。结果表明，当米糠蛋白溶液中不添加NaCl、pH?4时起泡能力较差，但泡沫稳定性可达最大值（88.3±7.3）%，而当溶液的pH值偏离4时起泡能力增加，在pH10和12条件下起泡能力分别可达（73.3±0）%和（168.9±10.2）%，泡沫稳定性分别为（74.7±2.5）%和（68.5±2.1）%；另外在米糠蛋白溶液pH值为4和7条件下分别添加1%的NaCl后，可显著提高起泡能力至（77.8±3.8）%和（90.0±5.8）%。米糠蛋白泡沫的微观形态随时间变化规律说明，不同pH值条件下起始阶段气泡的直径大小分布与泡沫稳定性相关，而当添加NaCl后米糠蛋白起泡能力和泡沫稳定性的改变则与气泡数量和平均面积二者的综合效应有关。

Foaming Properties and Foam Micromorphology of Rice Bran Protein

The effects of pH value and NaCl concentration on foaming properties and foam micromorphology of rice bran protein (RBP) were investigated. The relationships between bubble characteristics and foaming properties were established. The results indicated that although the foaming capacity of RBP solution without NaCl at pH 4 was poor, the form stability was up to (88.3 ± 7.3)%. At pH 10 and 12, the foaming capacity was significantly increased to (73.3 ± 0)% and (168.9 ± 10.2)%, respectively, and the foam stability was (74.7 ± 2.5)% and (68.5 ± 2.1)%. Moreover, the foaming capacity was increased to (77.8 ± 3.8)% and (90.0 ± 5.8)% at pH 4 and 7 respectively upon the addition of 1% NaCl. The micromorphology of RBM foams indicated that initial bubble size distribution was related to foam stability at all pH levels. Changes in the foaming capacity and foam stability caused by added NaCl were related to both bubble number and average bubble area.