纯天然食品添加剂玉米蛋白发泡粉的生产研究  

Studies on the production of the pure natural food additive corn protein foaming powder

作　　者：李琰[1] 兰尊海 

机构地区：[1]郑州牧专食品工程系 [2]郑州牧专中心实验室,郑州450008

出　　处：《郑州牧业工程高等专科学校学报》1999年第1期22-24,共3页Journal of Zhengzhou College of Animal Husbandry Engineering

基　　金：1997年河南省教委科研资助项目

摘　　要：把玉米淀粉厂下脚料玉米麸质粉,经酶液化、水解、脱色、脱臭、浓缩干燥,制得玉米蛋白发泡粉.研究了用碱法水解蛋白质、酶法水解蛋白质的影响因素与产品得率及性能之间的关系,并确定两种方法的最佳工艺条件.Leftover corn bran powder from a cornstarch factory was, through enzymatic effects, liquidized, hy-droiyzed, decolorized, deodorized, condensed and dried to manufacture corn protein foaming powder. The relationships between factors affecting alkaline or enzymatic protein hydrolysis and product recovery rate and properties were studied. And the optimal technical conditions for the two methods were determined.

关 键 词：玉米麸技质粉 蛋白质水解 蛋白发泡粉 淀粉酶 蛋白酶 

分 类 号：TS202.3[轻工技术与工程—食品科学]