摘要
研究了谷朊粉与乳糖在控制条件下通过Maillard反应对谷朊粉乳化性的改善作用。结果表明,乳糖改性明显地改善了谷朊粉的乳化活性(Emulsion Activity Index,EAI), 通过正交实验,得到Maillard反应改善谷朊粉乳化性的最佳条件为:pH7、谷朊粉/乳糖比为3:1、谷朊粉浓度为12%、反应时间为10d,此条件下的EAI为33 02m2/g;由方差分析可得,各因素对提高谷朊粉乳化性的重要性按大小次序为pH>谷朊粉/乳糖比>谷朊粉浓度、反应时间,通过方差分析显示诸因素对乳化性的影响没有显著差异。
The emulsifying properties of vital wheat gluten were studied after reacting with lactose (Maillard reaction). The results indicated a remarkable improvement in emulsion activity index (EAI) of the gluten treated by lactose. The single factor and orthogonal tests of vital wheat gluten by lactose treatment were carried out. The optimum conditions were: pH=7, gluten/lactose ratio=3:1, gluten concentration =12% , reaction time=10d, the EAI value of the obtained compound was 33.02 m2/g. Among all these factors, the sequence of importance in the effects on gluten emulsifying properties was: pH value, gluten/lactose ratio, concentration of gluten, reaction time. It showed that there were no significant differences among the factors by analysis of variance.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第4期77-80,共4页
Science and Technology of Food Industry
基金
国家"十五"科技攻关课题(2001BA501A04B)
关键词
谷朊粉
乳糖
MAILLARD反应
乳化性
vital wheat gluten
lactose
Maillard reaction
emulsifying properties
