pH对膨化玉米蛋白酶解产物功能性质的影响  

作　　者：李迪[1] 刘晓兰[1] 郑喜群[2] 赵虹[1] 

机构地区：[1]齐齐哈尔大学生命科学与工程学院,黑龙江齐齐哈尔161006 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品工业科技》2007年第8期123-125,共3页Science and Technology of Food Industry

摘　　要：采用碱性蛋白酶Alcalase对膨化后的玉米蛋白进行水解,改变产物的pH,研究了不同pH条件下,产物功能性质的变化。玉米蛋白水解产物的溶解性受pH的影响不大,在pH3～9范围内都具有较好的溶解性;在所研究的pH范围内,水解产物粘度都很低;pH大于6时,玉米蛋白水解产物的起泡性及泡沫稳定性、乳化性明显增大,而在pH小于6时却变化不大;产物的乳化稳定性很好,基本不受pH的影响。玉米蛋白水解产物的优良功能性质更有利于其在食品行业中的应用。The functional properties of the extruded corn gluten which hydrolyzed by Alcalase were studied under different pH The hydrolysates displayed good solubility which changed slightly within pH3 -9, and lower viscosity. The foam property, foam stability and emulsibility of the hydrolysates enhanced obviously as pH increased within pH6 N9,while they varied slightly within pH3 -6. The hydrolysates also showed good emulsion stability within pH 3 -9. Compared with CGM without hydrolysis, the hydrelysates of CGM can be applied widely in food industry.

关 键 词：玉米蛋白 酶解 功能性质 

分 类 号：TS201.21[轻工技术与工程—食品科学]