食品与发酵工业2015，Vol.41Issue(5)：85-88,4.DOI:10.13995/j.cnki.11-1802/ts.201505015
酸法脱酰胺处理对大米蛋白功能特性的影响
Influence of acid-induced deamination on the functional properties of rice protein
聂小华 1龚燕丹 1许丹 1沈燕飞1
作者信息
- 1. 浙江工业大学海洋学院食品科学与工程系,浙江杭州,310014
- 折叠
摘要
Abstract
The influence of acid deamidation on the functional properties of rice proteins was investigated.The solubility of deamidated rice protein (DRP) increased remarkably,especially in neutral pH.Emulsion ability and emulsion stability of DRP increased by 4.67 and 3.39 fold respectively when compared to the control.Forming ability and forming stability of DRP improved by 5.92 and 1.92 fold respectively after 2 h acid deamidation.In addition,the surface hydrophobicity of DRP decreased due to acid deamidation.关键词
大米蛋白/脱酰胺/功能性质/表面疏水性Key words
rice protein/deamination/functional properties/surface hydrophobicity引用本文复制引用
聂小华,龚燕丹,许丹,沈燕飞..酸法脱酰胺处理对大米蛋白功能特性的影响[J].食品与发酵工业,2015,41(5):85-88,4.
