期刊论文

Emulsion stability of rice bran protein removal of cadmium by acid - precipitation

中文

中国油脂

1003-7969

2017

42

10

52-57

10.3969/j.issn.1003-7969.2017.10.012

(201303071):公益性行业(农业)科研专项 (湘教通[2013]448号):粮油深加工与品质控制2011湖南省协同创新项目

本校为第一机构

采用粒径分布、微观结构、Zeta电位和分层系数研究米糠蛋白质量分数和预热处理对盐酸、酒石酸、苹果酸和柠檬酸酸沉除镉制备米糠蛋白乳液稳定性的影响。结果表明:当米糠蛋白质量分数为0.5%时,4种酸酸沉除镉制备米糠蛋白的乳液稳定性无显著性差异(P > 0.05),并且乳液稳定性均较差;当米糠蛋白质量分数为1.0%和2.0%时,酒石酸、苹果酸、柠檬酸酸沉除镉制备米糠蛋白乳液的粒径较小,显示出较好的乳液稳定性; 4种酸酸沉除镉制备的米糠蛋白经过预热处理之后,乳液粒径减小,乳液稳定性提高,并且乳液稳定性无显著性差异(P > 0.05) 。

Effects of protein mass fraction and preheat treatment on the emulsion stability of rice bran proteins removal of cadmium by hydrochloric acid,tartaric acid,malic acid,and citric acid precipitation were investigated using the methods of particle size distribution,micro - structure observation,Zeta potential analysis,and creaming index. The results showed that as rice bran protein mass fraction was 0.5%,there was no significant difference (P > 0.05) in the emulsion stability of rice bran proteins removal of cadmium by four kinds of acids precipitation,and the emulsion stability was poor. As ric...