本文通过将海藻酸钠与米糠蛋白复合，研究不同的海藻酸钠添加量（0%、15%、30%、45%、60%、75%、90%）对米糠蛋白的理化性质（乳化性、乳化稳定性、起泡性、起泡稳定性、粒度、Zeta电位）和结构特性（内源荧光、表面疏水性、游离巯基、二硫键、傅里叶红外光谱）的影响。结果表明，当海藻酸钠添加量为45%时，米糠蛋白的乳化性、起泡性和起泡稳定性分别提高了40%、18%和9%，乳化稳定性提高了20倍以上，此时复合物的粒径最小，所带电荷最多。随着海藻酸钠添加量的增加，内源荧光强度降低且发生红移，表面疏水性增强，游离巯基含量提高且二硫键含量降低。此外，傅里叶红外光谱证实海藻酸钠会改变米糠蛋白的二级结构。本文研究结果以期为后续米糠蛋白-海藻酸钠复合物的应用提供理论基础。

This paper aimed to study the effect of different sodium alginate additional amounts (0%, 15%, 30%, 45%, 60%, 75%, 90%) on the physicochemical properties (emulsification, emulsification stability, foaming ability, foaming stability, particle size, Zeta potential) and structural characteristics (endogenous fluorescence, surface hydrophobicity, free sulfinyl group, disulfide bond, Fourier transform infrared spectroscopy) of rice bran protein. The results showed that the emulsification, foaming, and foaming stability of rice bran protein were increased by 40%, 18%, and 9%, respectively, and the emulsification stability was increased by more than 20 times when the additional amount of sodium alginate was 45%, as well as the particle size of the complex was the smallest and the charge was the largest. With the increase in the additional amounts of sodium alginate, the endogenous fluorescence intensity of rice bran protein decreased and redshifted, the surface hydrophobicity and the content of free sulfhydryl group increased and the content of disulfide bond decreased. Furthermore, the results of Fourier transform infrared spectroscopy confirmed that sodium alginate could change the secondary structure of rice bran protein. The results of this study are intended to provide a theoretical basis for the further application of rice bran protein-sodium alginate complexes.

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沈阳市中青年科技创新人才支持计划项目（RC210305）；沈阳市粮油深加工重点实验室课题基金资助（项目号2023001，2023009）