米渣直接酸法水解工艺的研究

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摘要以淀粉糖生产中的副产品米渣为原料,采用酸法水解制备米渣蛋白水解产品。以水解度和乳化性为指标,通过单因素试验和正交试验确定最佳水解条件:盐酸浓度0.3mol/L、米渣浓度20g/L、水解温度90℃和水解时间4h。在最佳工艺条件下,米渣蛋白水解产品的水解度为27.81%,乳化性为19.81%。

作者胥方远黄泽元王宏勋

机构地区武汉工业学院食品科学与工程学院

出处《农业机械》 2012年第2期73-75,共3页 Farm Machinery

关键词米渣蛋白酸水解水解率乳化性

参考文献3

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农业机械

2012年第2期

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