摘要
以醇法脱脂脱酚棉籽粕为原料,用碱性蛋白酶进行水解,制得酶解脱酚棉籽粕蛋白,分别对酶解前后棉籽粕蛋白的起泡能力(FA)和起泡稳定性(FS)进行单因素实验,并通过正交实验对酶解前后棉籽粕蛋白的FA进行了比较。结果表明,在水解度为19.91%的情况下,酶解后棉籽粕蛋白的FA较酶解前的棉籽粕蛋白有显著性的提高。匀浆速度对酶解后棉籽粕蛋白的FA具有显著性的影响。
With the raw material of cottonseed defatted and degossypoled meal by alcohol washing, alcalase was used to prepare the hydrolyzed products.Foaming ability and foaming stability of the cottonseed meal protein and enzymatic hydrolysis of cottonseed meal protein were studied by single factors experiment, and comparison was made between the foaming properties of the cottonseed meal protein and hydrolysis of cottonseed meal protein by orthogonal experiment . The results showed that the foaming properties of enzymatic hydrolyzed cottonseed meal protein was better than that of cottonseed meal protein when the degree of hydrolysis was 19.91%, and the velocity of churning was the most significant factor to the foaming ability of enzymatic hydrolyzed cottonseed meal protein.
出处
《中国油脂》
CAS
CSCD
北大核心
2006年第4期29-32,共4页
China Oils and Fats
关键词
棉籽粕
脱酚
碱性酶水解
起泡能力
起泡稳定性
cottonseed meal
degossypol
alcalase enzymatic hydrolysis
foaming ability
foaming stability
