不同干燥方式对玉米黄浆蛋白的品质影响  

Different Drying Methods on Quality of Corn Gluten Proteins

作　　者：辛欣[1] 郭雪松[1] 狄蕊[1] 孙梦艺[1] 

机构地区：[1]辽宁医学院食品科学与工程,锦州121000

出　　处：《食品工业》2014年第9期4-7,共4页The Food Industry

摘　　要：采用真空冷冻干燥、喷雾干燥、热风干燥三种不同预处理方法,将玉米黄浆干燥成玉米黄浆干粉,对比三种不同预处理对玉米黄浆干粉的品质及蛋白特性的影响。试验结果:三种干燥方式的持水力和吸油性无明显差别。喷雾干燥方式得到的蛋白质乳化性条件不易控制,而热风干燥的蛋白提取率25.49%比喷雾干燥和真空冷冻干燥提取率42.37%低将近一倍,真空冷冻干燥的样品起泡性及起泡稳定性较好,但成膜性较差,综合来看,真空冷冻干燥对玉米黄浆蛋白的性质影响较小。Corn gluten was used as material to investigate effects of vacuum freeze clrying, spray drying, hot air drying on its properties. The results indicated that three kinds of drying methods on hydraulic and oil absorption made no obvious differ- ence. Spray drying way to get protein emulsification conditions was not easy to control. The protein extraction yield by hot air drying was 25.49%, which was lower than 42.37%, the yield of spray drying＇s and vacuum freeze drying＇s extraction. The foamability and foam stability of the sample by vacuum freeze drying was better than others, but the film-forming property was poorer than others. In summary, making corn gluten dried by the vacuum freeze can get high quality protein.

关 键 词：玉米黄浆 真空冷冻干燥 喷雾干燥 蛋白特性 

分 类 号：TS239[轻工技术与工程—粮食、油脂及植物蛋白工程]