不同干燥方法对花生蛋白功能特性的影响  

Effect of different drying methods on functional properties of peanut protein power

作　　者：纵伟[1] 陈怡平[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002

出　　处：《食品工程》2007年第3期48-50,共3页Food Engineering

摘　　要：以花生蛋白为原料,分别采用热风干燥、真空干燥、微波干燥和微波结合真空干燥对花生蛋白进行干燥处理,比较不同的干燥方式对花生蛋白功能特性(吸油性、持水性、乳化性、乳化稳定性、起泡性能和起泡稳定性)的影响。实验表明,微波结合真空干燥的花生蛋白不仅干燥时间短,而且具有较好的功能特性,微波结合真空干燥是一种干燥花生蛋白的适宜方法。Peanut protein were dried with hot air dry- ing, vacuum drying, microwave drying and microwave combining vacuum drying .The effect of different drying methods on functional properties （water bonding capacity, oil bonding capacity, emulsifying capacity, emulsifying stability foaming capacity and foaming stability ）of the peanut protein were studied. It is showed that the peanut protein drying with microwave combining vacuum drying has better functional properties and shorter drying times.

关 键 词：干燥方法 花生蛋白 功能特性 

分 类 号：TS225.12[轻工技术与工程—粮食、油脂及植物蛋白工程]