玉米胚芽蛋白粉持水性和持油性影响因素研究

Effect of factors on water and oil retention of corn germ protein powder

以玉米胚芽蛋白为原料,研究温度、时间、pH值对其持水性,温度和浓度对其持油性的影响。结果表明:影响玉米胚芽蛋白粉持水性的主次因素分别为温度、时间和pH;浓度比温度对玉米胚芽蛋白粉持油性的影响大。在温度69℃,时间29 min,pH值为7时,玉米胚芽粉持水能力最高达4.88 g/g;玉米胚芽粉在温度70℃,浓度40%时,持油性最高达91.56%。

Corn germ protein was used as raw material. The effects of temperature, time and pH value on water retention, and the effects of temperature and concentrate on oil retention were studied~ The result showed that the main factors from more important to less in affecting the water retention were as follows： temperature, time and pH value. For the oil retention concentrate was greater than temperature. The water retention of corn germ protein reached 4.88 g/g when temperature was 69 ℃ ,time was 29 min ,pH value was 7. The oil retention of corn germ protein reached 91 was 40%- 56% when temperature was 70℃, concentrate