搅拌速度(0、250、500、750、1000、1250和1500rpm)对大米谷蛋白水解胶体的影响(1%,w/v)在酸化过程中进行了研究。当搅拌速度增加到750rpm时,水稻谷蛋白的水化直径显著减小,但较高的搅拌速度对粒度没有显著影响。记录了在750和0rpm搅拌速度下处理的样品的最高和最低溶解度,分别。表面疏水性和分子量先增大后减小,这两个最小值在750rpm样品下记录。主成分分析(PCA)用于检测各种性质变化之间的模式(溶解度,颗粒大小,β-折叠含量,表面疏水性,和ζ电位)和搅拌处理。最后,采用不同的搅拌速度会极大地影响大米谷蛋白在酸化过程中的各种特性。选择合适的搅拌速度对于蛋白质水胶体生产中的质量控制很重要。
The effects of stirring speed (0, 250, 500, 750, 1000, 1250, and 1500 rpm) on the rice glutelin hydrocolloids (1 %, w/v) during the acidified process were investigated. As the stirring speed was increased to 750 rpm, the hydration diameter of the rice glutelin was significantly decreased, but higher stirring speeds had no significant effect on size. The highest and lowest solubility were recorded for the samples treated at 750 and 0 rpm stirring speeds, respectively. The surface hydrophobicity and molecular weight increased first and then decreased, both the minimum value was recorded at 750 rpm sample. The principal component analysis (PCA) was employed to detect patterns between changes in various properties (solubility, particle size, β-sheet content, surface hydrophobicity, and ζ-potential) and stirring treatment. To conclude, the various properties of rice glutelin refold during acidification are drastically affected by employing different stirring speeds. Choosing a suitable stirring speed is important for quality control in protein hydrocolloid production.