• 食品化学 •

### 复合米糠蛋白-卵白蛋白的起泡特性及相关机理分析

1. （1.武汉轻工大学 大宗粮油精深加工教育部重点实验室，湖北 武汉 430023；2.武汉轻工大学食品科学与工程学院，湖北 武汉 430023）
• 发布日期:2022-07-01
• 基金资助:
湖北省教育厅科学技术研究项目-重点项目（D20191602）

### Foaming Characteristics and Underlying Mechanism of Rice Bran Protein-Ovalbumin Mixtures

ZHANG Yanpeng, ZHANG Manjun, DIAO Yunchun, ZHANG Weinong, HU Zhixiong, XU Wei

1. (1. Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China; 2. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China)
• Published:2022-07-01

Abstract: The foaming characteristics of rice bran protein (RBP)-ovalbumin (OVA) mixtures were investigated, and the physicochemical properties of the two proteins in solution and foam under specific pH and NaCl concentration were analyzed to elucidate the effects of the interaction between them on their foaming characteristics. The results showed that the two proteins had a synergistic effect on their foaming ability at pH 4.0, and the foaming ability and foam stability of the 3:1 mixture of RBP and OVA were significantly increased by addition of 1% NaCl. However, at pH 7.0, the two proteins showed no obviously synergistic effect on their foaming properties without NaCl, but instead showed an antagonistic effect when 1% NaCl was added. Under pH 4.0 and 1% NaCl conditions, the physicochemical properties of the two proteins in the solution and foam were complementary to each other. Therefore, the interaction between RBP and OVA can improve the foaming ability and foam stability of their mixtures from the perspective of different physicochemical properties.