摘要
阐述了玉米醇溶蛋白的提取工艺,并对玉米醇溶蛋白的吸水性、持水力、湿润性、吸油性、乳化性、乳化稳定性、凝胶性和粘度等功能特性进行了测定,并与大豆分离蛋白和酪蛋白的相关性质进行比较,结果表明:玉米醇溶蛋白的吸水性低于大豆分离蛋白,但高于酪蛋白;玉米醇溶蛋白具有较好湿润性、吸油性、凝胶性,较弱的持水力和乳化性,一定的乳化稳定性,粘度随时间增加而增大。
The extraction technology of zein was elaborated, some major functional properties of it were determined and compared with that of the soybean protein isolates and casein. The results showed that the water adsorption rate of the zein was lower than that of soybean protein isolates, but higher than that of casein; and the zein was good in humidity, fat absorption and gelatinization stability, poorer in water retention and emulsification, and medium in emulsification stability; its viscosity increased with time increasing.
出处
《粮食与饲料工业》
CAS
2004年第9期21-23,共3页
Cereal & Feed Industry
基金
安徽省教育厅课题(2002KJ077)
