关键词: 微波处理, 米糠蛋白, 结构, 功能性

Abstract: Effect of microwave treatment on structural and functional properties of rice bran protein was investigated in this study.Results showed that with the increasing of microwave intensity,the content of α-helix and β-sheet decreased firstly and then increased,while the changing tendency of random structure was opposite, β-turn structure generally decreased.The content of trans-gauche-trans and gauche-gauche-gauche vibration mode both increased firstly and then decreased while the content of gauche-gauche-trans vibration mode decreased firstly and then increased with the increasing of microwave intensity.In addition,microwave treatment showed little impact on the distribution state of tyrosine.However,tryptophan tend to “exposure” under low microwave intensity but “buried” under higher intensity. The solubility,emulsification,emulsification stability,foaming ability of microwave treated rice bran protein increased,but decreased under high intensity.

Key words: microwave treatment, rice bran protein, structure, functional properties