酶法水解制取大米蛋白发泡粉工艺参数的研究

Study on the Technological data for Preparing Foaming Agent from Rice Protein through enzymatic hydrolysis

采用酶法水解制取大米蛋白发泡粉 ,考察固液比、酶用量、水解时间、pH值及温度等因素对产品起泡性能的影响 ,通过正交实验 ,确定制取起泡性和稳定性较好产品时的最佳工艺条件 。

Foaming agent from rice protein was prepared through enzymatic hydrolysis, in the course of which the effects of solid-to-liquid ratio, enzyme consumption, time, pH value and temperature etc on the forming properties of the agent were studied, and the optimum conditions were established by means of orthogonal experiments for obtaining the product with better forming performance and stability. Such technology could be adopted in food industry.