食品级黄原胶酶法脱蛋白及其主要性能的研究

黄原胶发酵液在适宜的条件下经碱性蛋白酶处理,并用酒精沉淀可制得黄原胶粉剂。测定结果表明,碱性蛋白酶处理能使黄原胶产品含氮量降低41.8％,且有良好的增粘性、触变性和冷热稳定性,与槐豆胶协同使用有显著的增粘性,可作为食品添加剂。

Studies on the Removal of Protein from Food Grade Xanthan Gum and Some Essential Properties of the Gum

The xanthan gum fermentation broth was treated with an alkaline protease and precipitated with ethyl alcohol, the xanthan gum was obtained in powdered form. The result of the determination showed that the treatment of alkaline protease reduced the nitrogen content of xanthan gum products in 41.8%.The product shows the excellent thicken property,thi-xotropic property, stability to cold and hot, synergistic increases in viscosity with locust bean gum. Xanthan gum can be used for food additives.