酸酶水解脱脂花生粉制取持水剂的研究  

Manufacturing Humectant by Hydrolyzing Defatted Peanut Power With Acid/Enzyme

作　　者：沈忱[1] 

机构地区：[1]杭州商学院食品工程系,杭州310035

出　　处：《中国粮油学报》2001年第5期36-39,共4页Journal of the Chinese Cereals and Oils Association

摘　　要：采用响应面分析法研究了酸酶法水解脱脂花生粉制取持水剂的生产工艺 ,试验结果表明 :酸酶法水解脱脂花生粉制取持水剂的优化工艺参数为 :加入 0 .5NH2 SO4 制成浓度为 10 %的脱脂花生粉乳 5 0 0mL ,反应温度为 4 5℃ ,酸作用时间为 4 .0 8h ,酶作用时间为 3.0 4h ,酶与底物的浓度比为 5 36I.U ./g。其对应的水分活度aw=0 .895。对水解物进行凝胶色谱分析 ,结果表明 :水解物由平均分子量为高 (2 145 ) ,中 (16 6 1)和低(135 0 )三部分多肽组成。水解物代替食盐应用于肉类制品 。Response Surface Analysis(RSA)was used to the study on the technology for manufacturing humecant by hydrolyzing defatted peanut powder with combined acid—enzymatic hydrolysis.The results revealed the following optimum production condition:10% defatted peanut powder milk in 0.5N H 2SO 4,536 units of enzyme per defatted peanut powder,4.08 h for vitriol,3.04 h for enzyme under 45℃.The water activity of the resulted humectant under these conditions were 0.895.Gel filtration chromatography analysis of hydrolysates showed three portions respectively with average molecular weight of high(2145),intermediate (1660)and low(1350).The hydrolysate may be used as a substitute for sodium chloride in lowering water activity(a w)of meat products.

关 键 词：脱脂花生粉 酶 水分活度 响应面分析 持水剂 食品添加剂 

分 类 号：TS202.3[轻工技术与工程—食品科学]