摘要
对乳清蛋白肽脱苦的工艺条件进行研究。通过单因素实验和正交实验优化,综合考虑脱苦效果和蛋白质吸附率等指标,确定选用本吸附剂脱苦工艺条件为:乳清蛋白肽浓度20%,吸附剂(配比为壳聚糖:环糊精1:4),用量15%,吸附温度80℃,吸附时间5min￣10min,此时乳清肽的苦味基本去除。
Adsorption method was use for debittering of whey protein peptides. The optimized process parameters were presented as follows： the concentration of whey protein peptide was 20 %, sorbent composition chitosan：cyclodextrin 1：4, the proportion of sorbent was 15 %, the adsorbing temperature was 80℃ and the time was 5 min- 10 min, with which the bitterness was hard to be detected.
出处
《食品研究与开发》
CAS
北大核心
2008年第4期125-128,共4页
Food Research and Development
关键词
乳清蛋白
肽
脱苦
吸附
whey protein
peptides
debittering
absorbtion
