糖基化米糠蛋白纳米乳液的超声制备工艺优化及性质研究
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摘要
以超声技术处理糖基化米糠蛋白制备纳米乳液,通过优化确定纳米乳液制备基料米糠蛋白糖基化最优条件:米糠蛋白与葡聚糖蛋白比例1∶4,反应湿度69%,反应时间37.24 h,反应温度76℃,此条件下米糠蛋白乳化活性1.25,米糠蛋白乳化稳定性10.40 min。最优纳米乳液超声制备工艺:超声温度46℃,超声功率310 W,超声时间294 s,在此条件下制备的糖基化米糠蛋白纳米乳液平均粒径为255 nm,乳化产率为95.38%,贮藏稳定性强。
Ultrasonic treatment was used to prepare nanoemulsions emulsified by glycosylated rice bran protein in this study. The optimal glycosylation condition was determined as follows: ration of dextran and protein 1 ∶ 4, reaction humidity 69%, reaction time 37.24 h, reaction temperature 76 ℃. Emulsifying activity of rice bran protein was 1.25, while the emulsion stability was 10.40 min under this condition. The optimal ultrasonic treatment process was then determined as follows: ultrasonic temperature 46 ℃, ultrasonic power 310 W, ultrasonic time 294 s, the average particle size of rice bran protein nanoemulsions was 255 nm and the emulsification yield of that was 95.38% under this condition. The nanoemulsion have strong storage stability.
Ultrasonic treatment was used to prepare nanoemulsions emulsified by glycosylated rice bran protein in this study. The optimal glycosylation condition was determined as follows: ration of dextran and protein 1 ∶ 4, reaction humidity 69%, reaction time 37.24 h, reaction temperature 76 ℃. Emulsifying activity of rice bran protein was 1.25, while the emulsion stability was 10.40 min under this condition. The optimal ultrasonic treatment process was then determined as follows: ultrasonic temperature 46 ℃, ultrasonic power 310 W, ultrasonic time 294 s, the average particle size of rice bran protein nanoemulsions was 255 nm and the emulsification yield of that was 95.38% under this condition. The nanoemulsion have strong storage stability.
引文
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[2]王长远,郝天舒,张敏.干热处理对米糠蛋白结构与功能性质的影响[J].食品科学,2015,36(7):13-18.
[3]WANG X B,ZHANG Y H,JIANG L Z.Improvement of emulsifying properties of soybean protein isolate through glycosylation modification[J].Advanced Materials Research,2013,(2):1495-1499.
[4]徐苇,杨晓泉,齐军茹.大豆蛋白-瓜尔豆胶复合物乳化性能的研究[J].食品工业科技,2005,26(5):135-137.
[5]孙炜炜.乳清分离蛋白-葡聚糖接枝改性及功能性质研究[D].广州:华南理工大学,2012.
[6]LIU J H,RU Q M,DING Y T.glycation a promising method for food protein modification:physicochemical properties and structure[J].Journal of Food Processing and Preservation,2012,49(1):170-183.
[7]赵海贤,于国萍.干法糖基化改性提高大豆分离蛋白的乳化性[J].食品研究与开发,2012,33(9):7-11.
[8]AOKI T,HIIDOME Y,Kitahata K,et al.Improvement of heat stability and emulsifying activity of ovalbumin by conjugation with glucuronic acid through the Maillard reaction[J].Food Research International,1999,32(2):129-133.
[9]CHEVALIER F,CHOBERT J M,GENOT C,et al Scavenging of free radicals,antimicrobial,and cytotoxic activities of the maillard reaction products ofβ-lactoglobulin glycated with several sugars[J].Journal of Agricultural and Food Chemistry,2001,49(10):5031-5038.
[10]USMAN I,HOSONO A.Antimutagenic activity of Maillard reaction products against mutagenic heated tauco[J].Italian J Food Sci,1997,9(4):267-276.
[11]管军军,裘爱泳,刘晓亚,等.微波辐射合成大豆分离蛋白-糖接枝物的功能性[J].食品科学,2005,26(11):35-38.
[12]PEARCE K N,Kinsella J E.Emulsifying properties of proteins:evaluation of a turbidimetric technique[J].Journal of Agricultural and Food Chemistry,1978,26(3):716-723.
[13]穆丽霞.大豆蛋白-糖接枝改性及其结构与功能特性研究[D].广州:华南理工大学,2010.