挤压组织化对脱脂花生蛋白粉持水性和持油性的影响  

作　　者：于明晓[1] 郭顺堂[1] 

机构地区：[1]中国农业大学食品科学与工程学院,北京100083

出　　处：《食品工业科技》2007年第1期87-90,共4页Science and Technology of Food Industry

摘　　要：采用挤压组织化方法加工花生脱脂蛋白粉,分析挤压组织化前后花生蛋白持水性和持油性的变化,探讨了挤压组织化对花生蛋白在不同蒸煮温度和蒸煮时间下持水性和持油性的影响规律。结果发现,挤压组织化前后花生蛋白粉的持水性随蒸煮温度的升高而增大,随蒸煮时间的延长先增大后减小,在40min时达到最大值;而持油性受蒸煮温度和蒸煮时间的影响不显著;挤压组织化对花生蛋白粉在各蒸煮条件下的持水性和持油性均影响显著(P<0.01)。We processed defatted peanut protein powder with extruding texturization, and determined the changes of water-holding capacity and oilholding capacity after processing, it is studied that effects of extruding texturization to the water-holding capacity and oil-holding capacity of peanut protein powder at different cooking temperature and time. We found that waterholding capacity of two kinds of peanut protein powder increased with the cooking temperature, and was influenced strongly by cooking time. It was the highest at 40 minutes. There is no difference in oil-holding capacity at different cooking temperature and time. The extruding texturization improved the water-holding capacity and oil-holding capacity highly （P〈0.01）.

关 键 词：花生蛋白 持水性 持油性 挤压组织化 

分 类 号：TS201.21[轻工技术与工程—食品科学]