摘要
采用酶法辅助碱法的工艺生产玉米蛋白发泡粉,实验结果表明,当反应温度45℃,反应时间为1h,酶底物比为0.001U.g-1,pH为7.5时,水解液发泡性达到460%,泡沫稳定性为100%。
Corn foaming protein was produced by alkaline and enzyme assisted. Resuhs indicated that under the condi- tion of reaction temperature 45℃, reaction time lh, enzyme/substrate 0. 001U. g^1, pH 7. 5, hydrolysate foaming a- bility was 460%, foam stability was 100%.
出处
《中国食品添加剂》
CAS
北大核心
2014年第5期130-133,共4页
China Food Additives
关键词
酶
碱提
玉米蛋白发泡粉
enzyme
alkaline method
corn foaming protein
