摘要
采用以包含AS1.398中性蛋白酶的复合酶对花生进行水酶法制油,对传统水剂法制油及水酶法制油所得花生蛋白的功能特性进行了对比研究。研究表明:在实验条件下,工艺过程对花生蛋白产生了有限水解,因而对花生蛋白功能特性也有一定的影响,表现为低度改性,所得花生蛋白溶解度显著提高,尤其是在花生蛋白等电区域,同时具有更好的起泡性和乳化性,所得花生蛋白无苦味,泡沫稳定性和粘度比传统水剂法花生蛋白低。
The Aqueous Enzymatic extraction of peanut oil and protein was carried out by using complex enzyme containingNeutral protease Asl.398.Lomparing and studing on the functional properties of peanut protein traditional Aqueous extractionand Aqueous Enzymatic extraction oil and protein.the study shows that the technological process has certain effect on the functionalproperties of peanut protein to be modificated, under the condition of experiment.The solubility of gained peanut protein islompletely improved, especially in the range of isoelectric point of peanut protein.What’s more, the foam ability and emulslfyingproperties are also highly improved.The finished peanut protein is free from bitterness, the viscosity is lower than traditionalAqueous extraction protein.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第1期69-72,共4页
Food Science
基金
湖南省自然科学基金资助项目(02JJY5001)
