摘要
对醇法菜籽浓缩蛋白(RPC)进行了微波改性的试验。在单因素试验的基础上,采用L9(34)正交试验,以探讨pH值、菜籽浓缩蛋白质量分数、微波功率及改性时间对菜籽浓缩蛋白的氮溶解指数(NSI)的影响。通过正交试验确定了微波改性的最佳工艺条件为:菜籽浓缩蛋白质量分数5%、微波功率300 W、改性时间1 min和pH值10。最佳改性条件下改性菜籽浓缩蛋白的NSI可达到73.38%,起泡稳定性为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 300 W,modification time 1 min 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.
出处
《农业机械学报》
EI
CAS
CSCD
北大核心
2009年第6期116-119,共4页
Transactions of the Chinese Society for Agricultural Machinery
基金
"十一五"国家科技支撑计划资助项目(2006BAD05A12)
关键词
醇法菜籽浓缩蛋白
微波
改性
氮溶解指数
Alcohol leached rapeseed protein concentrate, Microwave, Modification, NSI
