摘要
以高温花生粕为原料,经不同程度超微粉碎后,得到不同粒径的超微粉体,并进行花生分离蛋白的提取以及蛋白性质的研究。实验结果表明,超微粉碎对蛋白的提取率与蛋白性质有一定影响。随着粒径的不断减小所提分离蛋白的吸水性和吸油性在一定粒径范围内均有明显提高,而起泡性、泡沫稳定性以及乳化性都降低,乳化稳定性略有增加。
With the raw material of high temperature peanut meal, both the extraction and properties of peanut protein isolate （PPI） varying in different particle sizes were studied. The resuhs demonstrated that super micro - milling could effectively affect the extraction rate and function of PPI. As particle size re-duced,waterholding capacity and oil -holding capacity increased significantly, while foaming ability, foam stability and emulsifying ability decreased . At the same time, its emulsifying stability increased slightly.
出处
《中国油脂》
CAS
CSCD
北大核心
2009年第4期23-27,共5页
China Oils and Fats
关键词
高温花生粕
超微粉碎
粒径
理化特性
功能性质
high temperature peanut meal
super micro - milling
particle size
physicochemical proper-ties
functional properties
