高温米糠粕蒸汽闪爆工艺优化及蛋白性质分析 .pdfVIP

高温米糠粕蒸汽闪爆工艺优化及蛋白性质分析

那治国;马永强;王鑫

【摘要】为提高高温米糠粕中蛋白质的溶解性,以高温米糠粕为原料,研究蒸汽闪爆

处理高温米糠粕以提高蛋白质溶解性的最优工艺条件.选择蒸汽压力、保压时间、

含水率和颗粒度4个因素分别进行单因素试验,根据单因素试验结果设计Box-

Behnken试验,以氮溶解指数为指标值,采用响应面分析法确定蒸汽闪爆处理的最优

工艺参数,并采用扫描电镜、差示扫描热量和表面疏水性测定等方法,对高温米糠蛋

白蒸汽闪爆后理化性质的变化进行了研究.结果表明:最优工艺参数为蒸汽压力2.3

MPa、保压时间210s、含水率57%、颗粒度50目,此条件下氮溶解指数为

57.23%,比优化前提高了1.65倍.经蒸汽闪爆处理后米糠粕的聚集体分散开来,整体

形态不再保持完整性,且米糠分离蛋白的热稳定性和表面疏水性显著下降.蒸汽闪爆

处理能显著改善高温米糠蛋白质的溶解性.%Inordertoimprovethesolubility

ofproteininhightemperaturedenatureddefattedricebranmeal,the

optimalsteamflash-explosionprocessconditionswasstudied.Thesingle

factorexperimentwascarriedoutwiththefactorsofsteampressure,

pressureresidencetime,moisturecontent,andparticlesize.TheBox-

Behnkentestwasdesignedaccordingtothesinglefactortestresults,with

thenitrogendissolutionindexasevalu-ationindex,andtheoptimalsteam

flash-explosionprocessconditionswasdeterminedbyresponsesurface

analysis.Thechangesofphysico-chemicalpropertiesofricebranprotein,

afterhightemperaturesteamflashexplosionprocess,werestudiedby

scanningelectronmicroscope(SEM),differentialscanningcalorimetry

(DSC)andsurfacehydrophobicitymeasurement.Theresultsshowedthat

theoptimumparametersweresteampressure2.3MPa,pressureresidence

time210s,moisturecontent57%,particlesize50mesh,andthenitro-gen

dissolutionindexwas57.23%underthiscondition,whichwas1.65times

higherthanthatbeforeoptimiza-tion.Bysteam-flash-explosiontreatment,

theagglomerateofricebranwasdispersed,thewholemorphologywasno

longermaintained,andthethermalstabilityandsurfacehydrophobicityof

ricebranproteinweresignifi-cantlydecreased.Steamflash-explosion-

treatmentcansignificantlyimprovethesolubilityofproteininhigh

temperaturedenatureddefattedricebranmeal.

【期刊名称】《食品研究与开发》

【年(卷),期】2017(038)002

【总页数】8页(P95-102)

【关键词】高温米糠粕;蒸汽闪爆;响应面法;理化性质;