关键词: 米渣蛋白, 异抗坏血酸钠, 乳化性, 二硫键

Abstract: The process and advantages of enzymes modification and sodium erythorbate deoxidization on improving functional properties of rice residue protein were studied respectively. The influence of consumption of sodium erythorbate, pH, temperature, time, liquid to solid ratio on improving functional properties of rice residue protein was evaluated by gradient experiment, and the optimum process parameters was determined by response surface methodology. The results showed that sodium erythor- bate deoxidization improved the emulsifying activity obviously better than enzymes modification and other functional proper- ties consistent with enzymes modification. Therefore, sodium erythorbate deoxidization is a preferable method to improving the emulsifying activity of rice residue protein, and has broad application prospects.