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The Research on the Preparation and Functional Properties of Rice Protein-maltodextrin Conjugates

Author: GuoJianWei
Tutor: ChengYunHui
School: Changsha University of Science and Technology
Course: Of Food Science
Keywords: Rice protein Maltodextrin Graft Microwave Recoveries Solubility Functional properties
CLC: TS201.2
Type: Master's thesis
Year: 2010
Downloads: 183
Quote: 6
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Abstract


Rice protein is a high-quality protein, and its amino acid composition of the reasonable and hypoallergenic. Alkali-soluble rice protein gluten account for more than 80%, resulting in its poor solubility, thus affecting rice protein in the food industry. This study intends to improve the functional properties of rice protein, rice protein and sugar graft copolymer modified vegetable protein to provide a theoretical reference. Recovery, the solubility of the indexes were rice protein - sugar wet modified single-factor experiments, different protein - sugar quality than the different reaction time, a different reaction temperature, different pH conditions on graft recovery rate and solubility. Indicators recovery of rice protein - single factor experiment to determine the optimal conditions for the sugar wet modified: maltodextrin - protein ratio of 4:1, the reaction time of 15 min, the reaction temperature of 110 ° C, the reaction pH12; solubility of rice protein - sugar wet modified single factor experiment to determine the optimal conditions for: maltodextrin - protein ratio of 4:1, reaction time 25 min, the reaction temperature is 80 ° C, the reaction pH12 in rice protein obtained under the above conditions - maltodextrin complex solubility of 60.76%; single factor test results based on response surface method to optimize the process conditions of the rice protein - of maltodextrin wet modified its The optimum conditions were: maltodextrin - protein ratio of 4:1, the reaction time of 21.5 min, the reaction temperature is 100.0 ℃, reaction pH 12.00 98.45% the optimized graft soluble nitrogen recovery. As index to the rice proteins - Maltodextrin graft soluble nitrogen recoveries by single factor experiment to determine rice protein - of maltodextrin microwave grafted optimal conditions: microwave power 400 to 600W, reaction temperature 80 ℃, reaction time 20 min, the reaction pH 12; rice protein - of maltodextrin microwave grafted process conditions were optimized on the basis of single factor test, response surface method, the optimum process conditions: microwave power 400 ~ 600W, reaction temperature 82.0 ° C, the reaction time of 16.8 min, pH12.00 Click the process conditions prepared rice protein - the soluble maltodextrin graft nitrogen recovery was 96.25%; microwave grafting reaction conditions significantly superior wet graft reaction, manifested in: the heating temperature of the microwave grafting reaction is much lower than the wet graft reaction, the former is 82 ° C, the latter is 100.0 ° C and; and microwave graft reaction time is also shorter than the wet then reaction. PH7, 25 ℃, the concentration of 2% under the conditions, since to mention rice protein and rice protein - maltodextrin graft solubility were 5.71%, 56.28%; the emulsification EA were 0.153,0.318 emulsion stability ES were 17.79mim 15.44mim; the foamability FA to 52.5mL 32.0mL foaming stability FS were 80.95% and 81.25%. Compared to rice protein not before the modification, the solubility of the graft copolymer has improved significantly, 35 ℃ solubility reaches a maximum of 69.58%; graft is a significant improvement in the emulsification, but slightly decreased emulsion stability, EA and ES may vary The graft concentration increased significantly enhanced; graft concentration of 3% can reach a maximum 120mL FA slightly increased the foaming stability.

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > General issues > Basic science > Food Chemistry
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