高温处理提高花生蛋白凝胶性的研究  

The Study of High-temperature Treatment Increased Gelation of Peanut Protein

作　　者：张健磊[1] 崔波[1,2] 

机构地区：[1]山东轻工业学院食品与生物工程学院,山东济南250353 [2]山东省轻工助剂重点实验室,山东济南250353

出　　处：《食品与发酵科技》2011年第1期68-70,共3页Food and Fermentation Science & Technology

摘　　要：将花生蛋白进行干热处理来提高花生蛋白的凝胶性。通过对产品凝胶的几个性质的检测及综合分析,确定干热处理的最佳条件。提高花生蛋白的凝胶性可以拓宽其在食品行业的应用领域和范围。干热改性提高花生蛋白凝胶性的最佳条件为100℃下干热3d,花生蛋白的凝胶主要性质—凝胶硬度比为改性前提高约22%。并且在此时花生蛋白凝胶弹性也比较好。粘合性和脆度相对比较低。The peanut protein gel is increased by high-temperature treatment.Some of the products by gel detection of properties and comprehensive analysis to determine the best conditions of dry heat treatment.Improvising the gelation of peanut protein can broaden its applications in the food industry and the scope.Thermal gelation of peanut protein modification to improve the optimal conditions for dry heat at 100℃ for 3 days,the main properties of peanut protein gel-gel hardness ratio is improved by about 22% before modification.And peanut protein gel elasticity at this point is better.Adhesion and brittleness is relatively low.

关 键 词：花生蛋白 干热改性 凝胶硬度 凝胶粘合性 凝胶弹性 凝胶脆度 

分 类 号：TQ936.2[化学工程]