摘要
对冬小麦麸皮蛋白质进行初步的分离纯化,得到纯度较高的蛋白质,研究了该蛋白质粗品对冰淇淋品质的影响。结果表明:添加0.1%冬小麦麸皮蛋白质对冰淇淋的膨胀率、融化率、质构、微观结构以及储藏期间品质的变化都有较大的改善。
Winter-wheat bran proteins with high purity were obtained by preliminary separation and purification. The effect of the proteins on ice cream was studied. The results implied that the proteins at a concentration of 0.1% could improve the quality of ice cream including expansion ratio, melting ratio, texture, microstructure and storage quality.
出处
《粮食与饲料工业》
CAS
北大核心
2008年第11期15-17,共3页
Cereal & Feed Industry
关键词
冬小麦麸皮蛋白质
冰淇淋
膨胀率
融化率
质构
微观结构
储藏
winter-wheat bran protein
ice cream
expansion ratio
melting ratio
texture
microstrueture
storage
