摘要
该研究利用低温压榨脱脂技术,在改进传统花生油生产工艺同时,比较不同工艺条件对花生蛋白功能特性的影响,确定蛋白质变性程度最低的生产工艺条件,并生产出低变性花生蛋白粉,这种蛋白粉可作为食品品质改良剂应用于许多食品的加工中。
In this paper traditional peanut oil production was improved in squeezing technology at low temperature and the effect of different process condition on the peanut protein function characteristic was contrasted, the process condition of metamorghic protein of lowest degree were determined in the test. The protein powder can be produced in this method and also utilized in many food production.
出处
《粮食与油脂》
2003年第6期8-9,共2页
Cereals & Oils
关键词
低变性花生蛋白
花生
花生蛋白粉
peanut metamorghic protein of the lowest degree
peanut
protein powder
