食品科学2017，Vol.38Issue(13)：131-137,7.DOI:10.7506/spkx1002-6630-201713022
大米蛋白与阿魏酸酶法交联物的乳化特性和抗氧化稳定性
Emulsifying Properties and Antioxidant Stability of Enzymatically Cross-Linked Products between Rice Protein and Ferulic Acid
摘要
Abstract
The aim of this study was to investigate the emulsifying properties and antioxidant stability of laccase (LAC)-mediated cross-linked products of rice protein (RP) and ferulic acid (FA).RP emulsion showed marked phase separation at pH 5 and 3,while only partial aggregation was observed at pH 7 and 9,suggesting even lower stability in the acidic pH range than in the basic pH range.The particle size and creaming index of cross-linked RP/FA/LAC emulsion were less than those of RP emulsion at pH 5,7 and 9,but higher at pH 3,suggesting that emulsion stability of crossed RP/FA/LAC emulsion was improved at pH 5,7 and 9,but was unstable at pH 3.Moreover,the contents of hydroperoxide (11.12 mmol/kg),TBARS (0.73 mmol/kg) and hexanal (0.986 mg/L) in RP emulsion were significantly higher than those in cross-linked RP/FA/LAC emulsion (3.59 mmol/kg,0.23 mmol/kg and 0.191 mg/L,respectively),suggesting that RP/FA/LAC cross-linking had better oxidative stability at the emulsion interface.Enzymatic cross-linking between RP and FA will have potential application in emulsion system for food processing.关键词
大米蛋白/阿魏酸/漆酶/交联/乳化特性/抗氧化稳定性/油脂氧化Key words
rice protein/ferulic acid/laccase/cross-linking/emulsifying property/antioxidant stability/oil oxidation分类
轻工纺织引用本文复制引用
贾潇,赵谋明,贾春晓,滕建文,韦保耀,黄丽,夏宁..大米蛋白与阿魏酸酶法交联物的乳化特性和抗氧化稳定性[J].食品科学,2017,38(13):131-137,7.基金项目
广西自然科学基金项目(2016GXNSFAA380288) （2016GXNSFAA380288）
广西科技攻关项目(桂科攻14122006-2 （）
桂科重14121003-6-1) （）
广西八桂学者团队项目及广西高校“广西特色农产品精深加工及安全控制”重点实验室项目 （）
