摘要
采用碱法提取麦麸中的蛋白质,从温度、pH、固液比及提取时间方面确定其较适宜的工艺参数,并对提取后麦麸蛋白的乳化性质进行研究。研究结果表明,麦麸蛋白具有较好的乳化性、乳化稳定性、起泡性和起泡稳定性。确定较适宜的提取条件是固液比为1∶15,提取时间为2h,温度为50℃,pH为12。
Adopt alkaline processing to extract protein from wheat bran,ascertain the optimum processing parameter from the temperature,pH value,solid to liquid ratio and time.Study the emulsifying properties about the wheat bran protein,The results showed that wheat bran protein had comparative good emulsibility,emulsifying stability, whipablity and whipping stability,and found that the opeimum conditions of alkaline extraction were wheat bran/water（1：15）,extraction time 2h at 50℃,pH value=12.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第9期66-68,71,共4页
Science and Technology of Food Industry
基金
哈尔滨市科技局科学技术研究项目(2005AFXXJ025)
关键词
小麦麸皮
蛋白质
提取
性质
wheat bran
protein
extration
property
