天然产物研究与开发2017，Vol.29Issue(6)：1039-1047,9.DOI:10.16333/j.1001-6880.2017.6.024
以米糠蛋白为乳化剂的β-胡萝卜素纳米乳液超声乳化制备工艺优化
Optimization of Ultrasonic Process to Prepare β-Carotene Nanoemulsions Emulsified by Rice Bran Protein
摘要
Abstract
To enhance the application value and significance of rice bran protein,ultrasonic process was used to prepare β-carotene nanoemulsions emulsified by rice bran protein.The optimal ultrasonic emulsion preparation process was determined as follows:ultrasonic temperature of 50 ℃,ultrasonic power of 490 W,ultrasonic time of 280 s and rice bran protein concentration of 4.5％.The average particle size of rice bran protein nanoemulsions was 190 nm and the emulsification yield of that was 88.1 ％ under these conditions,it also had a strong stability.The results provided the technical means and ideas for developing new functional food and nano food.关键词
超声乳化/米糠蛋白/β-胡萝卜素/纳米乳液Key words
ultrasonic emulsion/rice bran protein/β-carotene/nanoemulsion分类
轻工纺织引用本文复制引用
魏春红..以米糠蛋白为乳化剂的β-胡萝卜素纳米乳液超声乳化制备工艺优化[J].天然产物研究与开发,2017,29(6):1039-1047,9.基金项目
黑龙江省农垦总局“十三五”重点科技计划(HNK135-05-01) （HNK135-05-01）
