期刊论文

中文

粮食与油脂

1008-9578

2013

4

11-14

10.3969/j.issn.1008-9578.2013.04.005

国家自然科学基金（31201348） 长沙市科技局计划项目（K1201004-31）

本校为第一机构

大米蛋白溶解性、乳化性及起泡性都较低,使其在加工利用中受到限制。采用糖基化修饰大米蛋白,在单因素基础上,通过四因素三水平正交试验确定最优修饰组合;结果表明,通过正交法所得最优糖基化修饰组合,其复合物溶解度由3.43%增至32.75%,乳化度由33.85%提高至48.96%,起泡性由16.9%提升到30.9%。说明经糖基化修饰能有效改善大米蛋白溶解性、乳化性、起泡性等功能,有助于进一步加工利用大米蛋白,并为后续研究奠定良好理论基础。

Rice protein solubility, emulsifying and foaming properties are low, and is limited in its processing and utilization. Using glycosylation method, based on one-factor-at-a-time experiments, a four-factor and there-levels orthogonal experiment to get the optimal compound. The results indicated that the orthogonal obtained optimal glycosylation of the compound, its solubility increased from 3.43 % to 32.75%, the emulsifying increased by 33.85% to 48.96%, foaming from 16.9% to 30.9%. The results showed that, modified by glycosylation could effectively improve the solubility emulsifying, foaming a...