摘要
采用纤维素酶、果胶酶、Alcalase蛋白酶对油菜籽进行水相酶解法制取油脂和蛋白。对传统水剂法制油及水相酶解法提油工艺所得菜籽蛋白的功能特性进行了对比研究。研究表明 :在实验条件下 ,工艺过程对菜籽蛋白的功能特性有一定的影响 ,表现为低度改性 ,所得菜籽蛋白溶解度显著提高 ,尤其是在菜籽蛋白等电区域。同时具有更好的起泡性、乳化性、持水性、吸油性 ,但泡沫稳定性和黏度比传统水剂法有所降低 。
The aqueous enzymatic extraction of rapeseed oil and protein was carried out by using cellulase,pectinase and protease.The functional properties of rapeseed protein by traditional aqueous extraction were compared with that by aqueous enzymatic extraction oil and protein.The result shows that under the condition of experiment the technological process has certain effect on the functional properties of rapeseed protein which is modificated with low degree,The solubility of gained rapeseed protein is completely improved,especially in the range of isoelectric point of rapeseed protein.What's more,the foam ability and emulsifying properties are also highly improved.
出处
《中国油脂》
CAS
CSCD
北大核心
2003年第10期5-9,共5页
China Oils and Fats
基金
湖南省自然科学基金资助项目 (0 2JJY5 0 0 1)
