食品工业科技Issue(8)：206-208,276,4.
大米浓缩蛋白酶法改性与功能性质评价
Enzymatic modification of rice protein concentrate and functional properties of the hydrolysates
摘要
Abstract
A potential food protein additive of rice protein concentrate（RPC）,was modified by Alcalase at the optimal conditions（concentration of substrate 5%,the ratio of enzyme to substrate 0.8%,pH 8.5,55℃）to improve its functionality in food system.Our research revealed that the functionalities of RPC,including nitrogen solubility index（NSI=52.9%）,emulsifying activity（EA=0.101）,emulsifying stability（ES=26.7%）,surface hydrophobicity（2627.6） and distribution of molecule weight,were promoted by Alcalase hydrolysis and the application of MRPC was extended.关键词
大米浓缩蛋白/碱性蛋白酶/改性/功能性质Key words
rice protein concentrate（RPC）/Alcalase/modification/functionality分类
轻工纺织引用本文复制引用
刘骥,唐俊妮..大米浓缩蛋白酶法改性与功能性质评价[J].食品工业科技,2011,(8):206-208,276,4.基金项目
国家自然基金项目 （）
西南民族大学中央高校基本科研业务费专项 （）
