| 不同酶水解提取米蛋白的功能特性研究 |
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| 引用本文： | 王修法.不同酶水解提取米蛋白的功能特性研究[J].食品科技,2007,32(9):53-56. |
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| 作者姓名： | 王修法 |
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| 作者单位： | 河南工业贸易职业学院,郑州,450012 |
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| 摘 要： | 以木瓜蛋白酶和碱性蛋白酶水解法提取的米蛋白为试验材料,测定了其功能特性,包括保水性、乳化性和乳化稳定性、起泡性与泡沫稳定性、蛋白凝胶形成性、米蛋白吸油性,并对两种酶水解提取的米蛋白的功能特性进行了比较。结果发现,两种酶水解提取的米蛋白的乳化性、起泡性及起泡稳定性之间的差异较大;而保水性、乳化稳定性、吸油性之间的差异趋于平缓。
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| 关 键 词： | 米蛋白 木瓜蛋白酶 碱性蛋白酶 功能特性 |
| 文章编号： | 1005-9989(2007)09-0053-04 |
| 修稿时间： | 2007年7月28日 |
Study on different functional properties of protein with different proteinase hydrolyzing and extracting protein from rice |
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| WANG Xiu-fa.Study on different functional properties of protein with different proteinase hydrolyzing and extracting protein from rice[J].Food Science and Technology,2007,32(9):53-56. |
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| Authors: | WANG Xiu-fa |
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| Abstract: | Different functional properties of protein with papain proteinase and alkali proteinase hydrolyzing and extracting protein from rice were studied. Functional properties of rice protein included water retentivity, emulsification and stability, foamability and stability, protein gelation and oil-absorbility. The result showed that emulsification, foamability and stability between papain proteinase and lkali proteinase had a great difference, then water retentivity, emulsification stability and oil-absorbility were as near as makes no difference. |
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| Keywords: | rice protein papain proteinase alkali proteinase functional properties |
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