安徽农业大学学报2017，Vol.44Issue(2)：190-197,8.DOI:10.13610/j.cnki.1672-352x.20170419.004
碎米蛋白乳糖接枝物的超声制备及性质研究
Properties of broken rice protein-lactose grafts prepared by ultrasonic method
摘要
Abstract
The effect of grafting reaction conditions on grafting degree of broken rice protein-lactose grafts prepared by ultrasonic method was studied.The result showed that the grafting degree was primarily affected by ultrasonic power,ultrasonic time and protein concentration.The optimum conditions were as follows:ultrasonic power,300 W;ultrasonic time,30 min;protein concentration,12 mg·mL-1.Under this condition,the grafting degree was 42.89％.The solubility of grafts was significantly improved at pH 3-10.The amino acid analysis and fuorescence spectrum showed that grafts possessed the characteristic of Maillard reaction,and the contents of Arg and Lys decreased.Compared with the broken rice protein under the same ultrasonic treatment,the emulsion ability increased,the emulsion stability significantly improved and the surface hydrophobicity reduced as well.关键词
超声/碎米蛋白/乳糖/接枝物Key words
ultrasonic/broken rice protein/lactose/grafts分类
轻工纺织引用本文复制引用
陈婷婷,杜先锋..碎米蛋白乳糖接枝物的超声制备及性质研究[J].安徽农业大学学报,2017,44(2):190-197,8.基金项目
国家自然科学基金(31471700)资助. （31471700）
