动态超高压微射流均质对大米蛋白功能特性的影响

以大米蛋白为原料,在不同料液比(1∶100~12∶100)和不同p H(2~12)的条件下,采用动态超高压微射流进行均质处理,研究不同均质压力(40~200 MPa)和均质次数(1~5次)对大米蛋白功能特性(溶解性、乳化性及稳定性、起泡性及稳定性和粘度)的影响。结果表明:不同料液比和不同p H的大米蛋白溶液经动态超高压微射流均质后其溶解性、起泡性、粘度均有显著的提高,而不同料液比和不同p H的大米蛋白溶液的起泡稳定性均无显著的提高。不同p H的固定料液比(3∶100)大米蛋白溶液经动态超高压微射流均质后其乳化性及稳定性有显著的改善,而不同料液比(尤其是料液比较高时)的固定p H(p H=7)大米蛋白溶液的乳化性及稳定性无显著性改善。均质压力对固定料液比(3∶100)和p H(p H=7)大米蛋白溶液的溶解性、乳化性及稳定性、起泡性、粘度的提高影响显著,而对其起泡稳定性无显著性作用。均质次数对固定料液比(3∶100)和p H(p H=7)大米蛋白溶液的溶解性、乳化性稳定性、起泡性及稳定性、粘度的提高影响显著,而对其乳化性无显著性作用(1~3次),甚至在均质次数较多(4~5次)时有负面性影响。 

Effects of dynamic high-pressure microfluidization on functional properties of rice protein

Under the ratio of material to liquid(1∶100~12∶100) and p H of the solution(2~12) conditions,rice protein was homogenized with dynamic high-pressure microfluidizer(DHPM). The effects of pressure(40~200 MPa)and times(1~5) of high-pressure homogenization on functional properties(solubility,emulsibility and emulsifying stability,foamability and foaming stability and viscosity) of rice protein solution were studied. The results showed that the solubility,foamability and viscosity of rice protein solution with different p H and different ratio of material to liquid were increased significantly after dealing with DHPM,and the foaming stability of rice protein solution with different p H and different ratio of material to liquid were no significant advance. The emulsibility and emulsifying stability of rice protein solution with different p H and fixed ratio of material to liquid(3∶100)were improved significantly after dealing with DHPM,and the emulsibility and emulsifying stability of rice protein solution with fixed p H(p H=7) and different ratio of material to liquid(especially in high material liquid) were no significant improvement. The influence of homogeneous pressure on the solubility,emulsibility and emulsifying stability,foamability and viscosity of rice protein solution with fixed p H(p H=7) and ratio of material to liquid( 3 ∶ 100) were increased significantly, and the effect on foaming stability were no significant. The effect of homogeneous times on the solubility,emulsifying stability,foamability and foaming stability and viscosity of rice protein solution with fixed p H(p H=7) and ratio of material to liquid(3∶100) were enhanced significantly,while the effect on emulsibility were no significant(1~3 times),even which had negative impact at more times(4~5 times).