| 微波场中大米蛋白-糊精接枝反应的工艺研究 |
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| 引用本文： | 李超,程云辉,黄强,罗发兴.微波场中大米蛋白-糊精接枝反应的工艺研究[J].食品工业科技,2012,33(3):263-267. |
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| 作者姓名： | 李超 程云辉 黄强 罗发兴 |
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| 作者单位： | 1. 华南理工大学轻工与食品学院,广东广州,510640
2. 长沙理工大学化学与生物工程学院,湖南长沙,410114 |
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| 摘 要： | 采用微波加热技术对大米蛋白与麦芽糊精进行接枝改性,通过接枝物回收率和溶解度的测定,对其工艺进行优化。以溶解度为响应值,在微波功率200～500W、大米蛋白-麦芽糊精质量配比为1:5的条件下,采用响应面法对其工艺进行优化,最佳工艺条件为:累计加热时间9.90min、反应温度79.73℃、反应pH11.18,此时大米蛋白溶解度从7.95%提高至35.82%。
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| 关 键 词： | 大米蛋白 麦芽糊精 接枝 回收率 溶解度 |
Study on rice protein-maltodextrin graft reaction under microwave radiation |
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| LI Chao,CHENG Yun-hui,HUANG Qiang,LUO Fa-xing.Study on rice protein-maltodextrin graft reaction under microwave radiation[J].Science and Technology of Food Industry,2012,33(3):263-267. |
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| Authors: | LI Chao CHENG Yun-hui HUANG Qiang LUO Fa-xing |
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| Affiliation: | 1 (1.College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China;2.College of Chemistry and Biology Engineering,Changsha University of Science and Technology,Changsha 410114,China) |
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| Abstract: | Rice protein was grafted with maltodextrin by using microwave radiation to modify its properties.Based on the recovery and solubility,the single factors affecting the graft reaction were tested.Under the conditions of the microwave power 200～500W and quality of rice protein and maltodextrin ratio of 1:5,optimum reaction conditions determined by RSM test using solubility as index were as follows:total reaction time 9.90min,the reaction temperature 79.73℃ and reaction pH 11.18,the solubility of rice protein increased from 7.95% to 35.82%. |
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| Keywords: | rice protein maltodextrin graft recovery solubility |
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