摘要
脱糖处理是干燥蛋白制品加工中的必要步骤,本文探讨了面包酵母发酵法对蛋清进行脱糖的工艺,并进一步比较了脱糖前后蛋清的性质。采用了酶-比色法精确测定葡萄糖含量,并研究了时间、pH、温度等参数对脱糖率的影响,确定了脱糖的优化工艺条件添加0.2%即发干酵母,温度30℃,pH5.5,发酵3.5-4.5hr,脱糖率可达95%以上。脱糖后的蛋清具有更好的凝胶和起泡性质及更低的粘度。
It is necessary to remove glucose in dried egg white (EW) processing. Yeast fermentation method was applied to remove the carbohydrates in EW, and the characteristics of the native EW and the desugarized EW were also compared in this paper. The enzyme-colorimetric method was selected to determinate the trace glucose. Some parameters affecting the result of desugarization including time, pH and temperature were studied by the single-factor experiment and the optimum parameters were established as follows: yeast content 0.2% (w/w), temperature 30℃ and initial pH 5.5, incubation time 3.5-4.5h, under these conditions over 95% glucose in the EW could be removed, the desuarized EW had better gelling and foaming properties and lower viscosity .
出处
《四川食品与发酵》
2005年第1期23-26,共4页
Sichuan Food and Fermentation
