摘要
采用酶法制备水溶性小麦蛋白,研究各个影响参数,形成一条易于产业化工艺流程:加碱打浆进行预处理,加碱性蛋白酶水解,加酶量为1350 U/g谷朊粉,反应温度55℃,水解度2．0％;所得产品蛋白质含量75．1％,氮溶解指数(NSI)95．5％,乳化能力(EC)为1．7,乳化稳定性(ES)为84．6％。
In this paper, the production of wheat gluten with enzyme was studied. We developed a productive carft flow： the wet wheat gluten was milled and hydrolyzed with alkali proteinase, the time of milling is 10 mins; ratio of proteinase and gluten 1350 U/g, reaction temperature 55℃ , The hydrolysis degree was 2.0%. Results showed the content of protein of the production was 75.1%, nitrogen soluble index（NSI） was 95.5%, emulsficaton capacity（EC） was 1.7, and emulsficaton stability （ES） was 84.6%.
出处
《粮食与油脂》
2006年第7期26-28,共3页
Cereals & Oils
