玉米蛋白发泡粉的生产工艺  

Processing Technology of Corn Gluten Foam Powder

作　　者：江洪波[1] 左艳文[1] 

机构地区：[1]长江大学生命科学学院,湖北荆州434025

出　　处：《长江大学学报（自科版）（中旬）》2006年第2期188-190,9,共3页Journal of Yangtze University(Nature Science Edition)

摘　　要：以玉米麸质粉为原料,经过α—淀粉酶液化、水解、脱色、脱臭及干燥制得玉米蛋白发泡粉。正交试验确定的最佳工艺条件为:滤饼与水的质量比1:2.0,介质pH 11,水解温度115℃,水解时间7.5 h。所得产物的蛋白质含量为52.4%,收率达到45.1%,颜色得到了较大改善。The corn protein foam powder was prepared by using corn gluten powder as the main material through the deliquescence of amylase,hydrolysis,discolor,deodorizing and drying.The best technology conditions determined by orthogonal test were as follows: mud cake∶water = 1∶2.0(w/w),pH 11,hydrolysis time 7.5 h,hydrolysis temperature 115 ℃.The total yield of product was 45.1%,and the protein content was 52.4%,and better color was obtained.

关 键 词：玉米麸质粉 蛋白发泡粉 蛋白质水解 淀粉酶 

分 类 号：TS202.3[轻工技术与工程—食品科学] TQ936.1[轻工技术与工程—食品科学与工程]