摘要
本实验研究了形成花生组织蛋白的原料组成成分对产品蛋白质溶出率的影响。原料在含水量13%,膨化温度170℃,主轴转速2000r/min下进行挤压处理。结果显示,脱脂粉中脂肪含量的增加,会降低蛋白组织化程度,产品的蛋白溶出率增加;增加原料中淀粉含量,提高了组织蛋白的水溶性,其中添加支链淀粉不利于蛋白分子间的交联,使产品的蛋白溶出率增加;预糊化淀粉对蛋白分子交联的作用强度高于支链淀粉的作用;蛋白糖对蛋白分子重排和结构重组产生重要影响。卵磷脂对于蛋白质交联的作用强度处于直链淀粉与支链淀粉之间。
The effects of the composition of peanut texture protein on solubility were studied in this paper. Materials were exturded at 13% moisture content, 170℃ temperature and 2000 r/min screw speed. The results showed that lower textnre degree of product resulted in the increase of fat content of skimmed peanut flour results in higher protein solubility; Higher starch content improvs texture protein solubility because amylopectin destroys cross-linking of protein; The effects of or-starch on protein molecular are stronger than amylopectin; Aspartame plays an important role on the protein molecule rearrangement and structure recombination; The effects of lecithin on protein cross-linking are stronger than amylopectin but lower than amylose.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第8期69-71,共3页
Food Science
基金
大豆生物学教育部重点实验室主任基金项目(SB07C01)
关键词
花生
挤压
组织蛋白
蛋白质溶解性
peanut： extrusion
texturized protein （TPP）
protein solubility
