关键词: 超声乳化, 米糠蛋白, &beta, -胡萝卜素, 纳米乳液

Abstract: 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.

Key words: ultrasonic emulsion, rice bran protein, &beta, -carotene, nanoemulsion