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醇法菜籽濃縮蛋白的微波改性試
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Modification of Alcohol Leached Rapeseed Protein Concentrate
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    摘要:

    對醇法菜籽濃縮蛋白(RPC)進行了微波改性的試驗,。在單因素試驗的基礎(chǔ)上,采用L9(34)正交試驗,以探討pH值,、菜籽濃縮蛋白質(zhì)量分數(shù),、微波功率及改性時間對菜籽濃縮蛋白的氮溶解指數(shù)(NSI)的影響,。通過正交試驗確定了微波改性的最佳工藝條件為:菜籽濃縮蛋白質(zhì)量分數(shù)5%,、微波功率300W,、改性時間1min和pH值10。最佳改性條件下改性菜籽濃縮蛋白的NSI可達到73.38%,,起泡穩(wěn)定性為

    Abstract:

    91.25%,。A new method of utilizing microwave to modify alcohol leached rapeseed protein concentrate was studied. The influence factors on the NSI were analyzed, such as RPC concentration,,microwave power,,modification time and pH value. The orthogonal test results showed that the optimum modification parameters were as follows: RPC concentration 5%,microwave power 300W,,modification time 1min and pH value 10. Under the above-mentioned modification parameters,,the modified alcohol leached rapeseed protein concentrate with NSI of 73.38% and foaming stability of 91.25% were obtained.

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潘牧,孫漢巨,姜紹通,潘麗軍,鄭志,羅水忠.醇法菜籽濃縮蛋白的微波改性試[J].農(nóng)業(yè)機械學報,2009,40(6):116-119. Modification of Alcohol Leached Rapeseed Protein Concentrate[J]. Transactions of the Chinese Society for Agricultural Machinery,2009,40(6):116-119.

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