摘要
采用碱法将麸皮中蛋白质提取出来，测定麸皮蛋白的乳化性、乳化稳定性、持水性等功能特性，将其应用于乳化型碎肉制品中，获得与添加大豆分离蛋白相似的出品率和品质。以水解度（ＤＨ）１％～６％的酶法改性，使麸皮蛋白的持水性有较大的提高，但却使其乳化性下降，在碎肉制品的应用效果不佳。
Wheat bran protein concentrates was prepared by alkaline extraction. Selected functional properties, viz. emulsification activity, emulsification stability, and water holding capacity were measured. Compared with the application of the soy protein concentrates in some meat products, both yield and quality of the resulted products were maintained,when the wheat bran protein concentrates was applied. Enzymatically modification improved the water holding capacity, but decreased the emulsification properties . The results of the application of the modified protein appeared to be poor.
关键词
小麦
麸皮
蛋白质
提取
wheat
wheat bran
protein
minced meat product
enzymatication modify
