| 蛋白质基质的脂肪模拟物的制备及性质的研究 |
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| 引用本文： | 王岩,陈雪,王遂. 蛋白质基质的脂肪模拟物的制备及性质的研究[J]. 化学工程师, 2007, 21(7): 60-62 |
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| 作者姓名： | 王岩 陈雪 王遂 |
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| 作者单位： | 哈尔滨师范大学,化学系,黑龙江,哈尔滨,150025;哈尔滨师范大学,化学系,黑龙江,哈尔滨,150025;哈尔滨师范大学,化学系,黑龙江,哈尔滨,150025 |
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| 基金项目： | 哈尔滨师范大学第二界大学生基金 |
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| 摘 要： | 本文以大豆蛋白质为原料,采用酸法水解制备大豆水解液,作为蛋白质基质的脂肪模拟物,研究了制备脂肪模拟物的工艺条件。对制备的产品进行黏度测定并将其应用于奶油中代替部分脂肪,测定了它的乳化液黏度变化,抗解冻能力。
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| 关 键 词： | 脂肪模拟物 大豆蛋白质 酸水解 |
| 文章编号： | 1102-1124（2007）07-0060-03 |
| 修稿时间： | 2007-04-29 |
Study on preparation and performance of fat simulacrum of protein substance |
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| WANG Yan,CHEN Xue,WANG Sui. Study on preparation and performance of fat simulacrum of protein substance[J]. Chemical Engineer, 2007, 21(7): 60-62 |
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| Authors: | WANG Yan CHEN Xue WANG Sui |
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| Affiliation: | Department of Chemistry, Harbin Normal University, Harbin 150025, China |
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| Abstract: | The soybean digest was hydrolyzing as fat simulacrum of protein substance from soybean as material by acid process.The technical conditions for preparing fat simulacrum were studied.The viscosity variation of production and anti defreezing ability was determined.It could be applied into cream instead of part of fat. |
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| Keywords: | fat simulacrum soybean protein acid hydrolysis |
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