摘要
采用碱性蛋白酶Alcalase对膨化后的玉米蛋白进行水解,改变产物的pH,研究了不同pH条件下,产物功能性质的变化。玉米蛋白水解产物的溶解性受pH的影响不大,在pH3～9范围内都具有较好的溶解性;在所研究的pH范围内,水解产物粘度都很低;pH大于6时,玉米蛋白水解产物的起泡性及泡沫稳定性、乳化性明显增大,而在pH小于6时却变化不大;产物的乳化稳定性很好,基本不受pH的影响。玉米蛋白水解产物的优良功能性质更有利于其在食品行业中的应用。
The functional properties of the extruded corn gluten which hydrolyzed by Alcalase were studied under different pH The hydrolysates displayed good solubility which changed slightly within pH3 -9, and lower viscosity. The foam property, foam stability and emulsibility of the hydrolysates enhanced obviously as pH increased within pH6 N9,while they varied slightly within pH3 -6. The hydrolysates also showed good emulsion stability within pH 3 -9. Compared with CGM without hydrolysis, the hydrelysates of CGM can be applied widely in food industry.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第8期123-125,共3页
Science and Technology of Food Industry
关键词
玉米蛋白
酶解
功能性质
CGM
hydroysis
functional properties
