酶改性提高花生蛋白乳化性的研究  

Improving the Emulsifying Properties of The Peanut Proteins by Enzymatic Modification

作　　者：沈宁[1] 杨光[1] 

机构地区：[1]上海理工大学食品研究所,上海200093

出　　处：《食品工业》2008年第2期28-31,共4页The Food Industry

基　　金：上海市重点学科建设项目资助(T0503)

摘　　要：以花生粕为原料,对花生蛋白进行酶解,研究各因素对蛋白质乳化性的影响,并以乳化性为指标,通过正交试验确定其最佳工艺条件:用酶量5 000 U/g,底物浓度7.5%,pH7.5,温度40℃。并分析了乳化性、溶解度和水解度的关系。In this paper takes the peanut meal as the raw material, modified the peanut proteins. The effect of 3 factors had been studied in a systematic way, and with emulsion experiment design. The optimum technology conditions were confirmed as follows： the enzyme/substrate 5 000 U/g, substrate concentration 7.5%, pH7.5, temperature 40℃. The emulsifying properties, solubility, the degree of hydrolysis （DH）were analyzed.

关 键 词：花生蛋白质 酶解 乳化性 

分 类 号：TS201.21[轻工技术与工程—食品科学]