摘要
以玉米醇溶蛋白为原料,分析和比较冷冻干燥、真空干燥和热风干燥对玉米醇溶蛋白的影响。实验结果表明,冷冻干燥样品的色泽相对较浅,吸油性、乳化性和乳化稳定性略高于真空干燥样品和热风干燥样品;3种样品的蛋白质含量、溶解性和持水力无明显差别;冷冻干燥对玉米醇溶蛋白的性质影响较小。
In this study, zein was used as the material to investigate effects of lyophilization, vacuum drying and hot-air drying on its properties. Results indicated that the color of the sample exhibited a little light through lyophilization. However, oil-absorption capability, emulsifying property and emulsifying stability of the sample treated with lyophilization were higher than those of samples through vacuum drying and hot-air drying. Protein content, solubility and water-holding capacity of samples through three drying methods did not exhibit obvious difference. Therefore, lyophilization treatment has less effect on proper-ties of zein.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第23期57-59,共3页
Food Science
基金
上海市科技攻关重点项目(08521102000)
上海市自然科学基金项目(08ZR1415200)
