To enhance the application value and significance of rice bran protein,ultrasonic process was used to prepare β-carotene nanoemulsions emulsified by rice bran protein.The optimal ultrasonic emulsion preparation process was determined as follows:ultrasonic temperature of 50 ℃,ultrasonic power of 490 W,ultrasonic time of 280 s and rice bran protein concentration of 4.5％.The average particle size of rice bran protein nanoemulsions was 190 nm and the emulsification yield of that was 88.1 ％ under these conditions,it also had a strong stability.The results provided the technical means and ideas for developing new functional food and nano food.%为提高米糠蛋白的利用价值及应用意义,本研究拟采用超声乳化法制备以米糠蛋白为乳化剂的β-胡萝卜素纳米乳液,本研究采用响应面优化法获取了米糠蛋白纳米乳液超声乳化制备工艺:超声温度50℃,超声功率490 W,超声时间280 s和米糠蛋白浓度4.5％,在此条件下米糠蛋白纳米乳液的平均粒径为190 nm,乳化产率为88.1％,兼具较强的稳定性.研究结果将为新型功能性食品、纳米食品的开发提供技术途径及研发思路.
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