玉未蛋白发泡粉复合法制备工艺  

Technology for corn foaming protein by chemistry and enzyme combination method

作　　者：何欢[1] 周佳[1] 齐森[1] 吕美[1] 李楠[1] 封义冬 

机构地区：[1]沈阳市粮油食品科学研究所,沈阳110023

出　　处：《中国食品添加剂》2014年第5期130-133,共4页China Food Additives

摘　　要：采用酶法辅助碱法的工艺生产玉米蛋白发泡粉,实验结果表明,当反应温度45℃,反应时间为1h,酶底物比为0.001U.g-1,pH为7.5时,水解液发泡性达到460%,泡沫稳定性为100%。Corn foaming protein was produced by alkaline and enzyme assisted. Resuhs indicated that under the condi- tion of reaction temperature 45℃, reaction time lh, enzyme/substrate 0. 001U. g^1, pH 7. 5, hydrolysate foaming a- bility was 460%, foam stability was 100%.

关 键 词：酶 碱提 玉米蛋白发泡粉 

分 类 号：TS202.3[轻工技术与工程—食品科学]