摘要
研究了冬小麦麸皮抗冻蛋白的制备方法及其在速冻汤圆中的应用。研究确定冬小麦麸皮抗冻蛋白的提取工艺为:pH8.0,提取时间3h,液料比5:1,该条件下小麦麸皮水溶性蛋白质提取率达到38%,其中含抗冻蛋白1.6%。抗冻蛋白粗品在汤圆中的应用实验结果显示,2.5%的蛋白添加量对汤圆的品质有明显的改善效果。
The preparation and application of antifreeze proteins （AFPs） were studied.The extraction process of AFPs from winter wheat bran was optimized as following：water/material ratio 5：1,pH 8.0,extraction time 3h.The extraction rate of soluble protein from winter wheat bran was 38%,and the AFPs content in the extraction （crude AFPs） was 1.6%.The application experiment of AFP in rice dumpling showed that the quality of rice dumpling would be improved by adding with 2.5% crude AFPs.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第11期241-243,310,共4页
Science and Technology of Food Industry
关键词
冬小麦麸皮
抗冻蛋白
汤圆
提取
winter wheat bran
antifreeze proteins
rice dumpling
extraction
