Process Optimization and Functional Properties of Rice Bran Protein-Arabinoxylan Conjugate
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摘要: 在湿热条件下通过美拉德反应制备米糠蛋白与阿拉伯木聚糖接枝复合物。以接枝度为指标,进行单因素和Box-Behnken响应面试验优化糖蛋白接枝物的制备工艺条件。结果表明:糖蛋白接枝物的最佳制备工艺条件为接枝反应溶液pH控制在10,接枝反应时间48 min,阿拉伯木聚糖与米糠蛋白质量比2.2:1,接枝反应温度50℃,此时接枝度为34.01%。与单独的米糠蛋白相比,米糠蛋白与阿拉伯木聚糖接枝复合物持水性升高,乳化性和乳化稳定性有所改善,可扩大米糠蛋白在食品工业中的应用。Abstract: In this study,the rice bran protein-arabinoxylan conjugate was prepared by Maillard reaction under wet conditions. Based on the degree of grafting index,the single factor and Box-Behnken response surface experiment were carried out to optimize the preparation conditions of conjugate. The results showed that the optimal preparation processes of conjugate were as follows:The pH of the grafting reaction solution was controlled at 10,the grafting reaction time was 48 min,the ratio of arabinoxylan to rice bran protein was 2.2:1,the grafting reaction temperature was 50℃. The degree of grafting was 34.01%. Compared with the rice bran protein,the conjugate had higher water holding capacity,emulsification and emulsion stability,which improved utilization of rice bran protein in the food industry.
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Keywords:
- rice bran protein /
- arabinoxylan /
- graft /
- functional properties
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