摘要
以脱脂花生蛋白粉为原料,用乙醇溶液浸制备花生浓缩蛋白,制得的花生浓缩蛋白再经菠萝蛋白酶解,得到的浓缩酶解蛋白与小麦粉混合,并添加一定比例的谷氨酰胺转移酶,通过正交试验及感官评定确定最佳的工艺条件。结果表明:浓缩酶解花生蛋白添加比例为8%时,谷氨酰胺转移酶量为900U/kg时,面条质感最好。添加酶解后花生浓缩蛋白能有效改善面条品质,提高其营养价值。
Concentrated peanut protein was extracted from defatted peanut protein powder using aquatic ethanol and then hydrolyzed by bromelain.The hydrolysate obtained,glutamine transaminase（TGase） and wheat flour were used to manufacture noodles.The orthogonal array design method was applied to optimize the formulation of noodles based on sensory evaluation.Noodles based on 8% hydrolyzed peanut protein and 900 U/kg TGase revealed the best quality.The presence of hydrolyzed peanut protein could effectively improve noodle quality and nutritional value.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第20期331-334,共4页
Food Science
基金
辽宁省教育厅科技项目(2008226)
辽宁省自然科学基金项目(20102085)
