摘要
酶法改性处理玉米胚芽蛋白粉,并比较改性前后玉米胚芽蛋白粉的功能性质。以改性时间、底物浓度和加酶量为响应因素,玉米胚芽蛋白粉凝胶硬度为响应值,采用响应面分析方法,优化玉米胚芽蛋白粉酶改性工艺。结果表明:酶法改性玉米胚芽蛋白粉的最优工艺条件为改性时间3.18 h;底物质量分数10.88%;加酶量24.16 U/g,在此工艺条件下得到的凝胶硬度为98.13 g。改性后的玉米胚芽蛋白粉其功能性质有了较明显的改善,说明酶法改性玉米胚芽蛋白粉效果明显。
The objective of the present study was to optimize the process condition of enzymatic modification for corn germ albumen powder. The functional property of modified protein and examinational protein was compared. The gel hardness of corn germ powder was investigated with respect to processing time, substrate concentration and enzyme content. The results showed that the optimized enzymatic modification process was processing time of 3.18 h, substrate mass fraction of 10.880/0 and enzyme content of 24.16 U/g. Under above conditions, the gel hardness was 98.13 g. Modified corn germ protein showed an obviously improvement in its functional property. Therefore, the effect of enzymatic modification is obvious.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2013年第5期85-89,99,共6页
Journal of the Chinese Cereals and Oils Association
基金
山东省科技发展计划(2012GNC11306)
