米渣蛋白改性和改性产物的乳化性与应用的-研究.pdf

Abstract and tension,consideration stabilities，dissolutioncharacters，surface granularity withRice DH which dist玎bufionwasstudiedthe ResiduesProtein gaussian 3,4，5，6，10 waslimited Alcalase2．4LFGItcouldbe 5tenfrom enzymatichydrolyzedby easily rice with the resultthat residues limited investigation protein enzymatichydrolyzed had characteristicsthanriceresidues the muclibetteremulsification protein．And rice DH4wasbetterthansodium emulsificationofthe residues activity protein than theemuisificationatittleworse it．Ina rice casein,but stability word,the residuesDH4hadavery emulsificationcharacteristic． protein good 4．Determined distributionoflimited molecular weight enzymatichydrolyzed rice withdifferent wasfrom80Dato15KDa． residues Drl,distribution protein range whilethe lowmolecular degreeincreasing,moreweightappeared．while hydrolysis Was at ratioreached94．76％． DH=Io．themolecular 692Da,the weightmainly acidin lower Be虻au．鸵therewere micromoleculeoramiuo DHl0,and chiefly