| 低变性花生蛋白粉生产工艺研究 |
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| 引用本文： | 陆晓滨,刘秀河,刘先华,靳光祥,郑学春. 低变性花生蛋白粉生产工艺研究[J]. 粮食与油脂, 2003, 0(6): 8-9 |
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| 作者姓名： | 陆晓滨 刘秀河 刘先华 靳光祥 郑学春 |
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| 作者单位： | 山东轻工业学院,济南,250100;济宁春秋植物蛋白有限公司,济宁,272000 |
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| 摘 要： | 该研究利用低温压榨脱脂技术,在改进传统花生油生产工艺同时,比较不同工艺条件对花生蛋白功能特性的影响,确定蛋白质变性程度最低的生产工艺条件,并生产出低变性花生蛋白粉,这种蛋白粉可作为食品品质改良剂应用于许多食品的加工中。
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| 关 键 词： | 低变性花生蛋白 花生 花生蛋白粉 |
| 文章编号： | 1008-9578(2003)06-0008-02 |
| 修稿时间： | 2003-03-30 |
Study on Technology of Low-Metamorphic Peanut Protein Powder |
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| LU Xiao-bin,LIU Xiu-he,LIU Xian-huai,JIN Guang-xiang,ZHENG Xue-chun. Study on Technology of Low-Metamorphic Peanut Protein Powder[J]. Cereals & Oils, 2003, 0(6): 8-9 |
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| Authors: | LU Xiao-bin LIU Xiu-he LIU Xian-huai JIN Guang-xiang ZHENG Xue-chun |
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| Abstract: | In this paper traditional peanut oil production was improved in squeezing technology at low temperature and the effect of different process condition on the peanut protein function characteristic was contrasted, the process condition of metamorghic protein of lowest degree were determined in the test. The protein powder can be produced in this method and also utilized in many food production. |
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| Keywords: | peanut metamorghic protein of the lowest degree peanut protein powder |
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