碱水解法制取玉米蛋白发泡粉及工艺参数的优化  

PREPARATION OF CORN PROTEIN FOAM POWDER FROM BASIC HYDROLYSYS AND OPTIMIZATION OF TECHNOLOGY PARAMETER

作　　者：李梦琴[1] 李琰[2] 宋莲军[1] 

机构地区：[1]河南农业大学生物工程学院,郑州450002 [2]郑州牧业工程高等专科学校,450008

出　　处：《西部粮油科技》1998年第4期31-34,共4页China Western Cereals & Oils Technology

基　　金：河南省教委科技攻关项目

摘　　要：采用玉米麸质粉为主要原料，经酶液化、碱水解、脱色脱臭、蒸发及干燥制得蛋白发泡粉。经正交试验和计算机辅助设计法，确定的优化工艺条件为：滤饼与水质量比为1：2．2，介质的pH值为11．4，水解时间为8．0h，水解温度为115℃，所得产物的蛋白质含量为65．03％，得率达54.2％。The corn protein foam powder was prepared by using corn gluten powder as themain material through the processes of enzymolysis hydrolysis, deodorizling, evaporization anddrying. The optimal technology conditions determined by orthogonal experiment and computerassisted design were as follows: mud cake: water=1: 2. 2(W/W), pH11. 4, hydrolysis time8. 0h, hydrolysis temperature 115℃. The total yield of product was 54. 2% and the proteincontent was 65. 3%.

关 键 词：蛋白发泡粉 麸质粉 玉米蛋白发酵粉 食品添加剂 

分 类 号：TS202[轻工技术与工程—食品科学] TQ936.1[轻工技术与工程—食品科学与工程]