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| 冷榨芝麻蛋白的微波改性工艺条件研究 |
| Study on the process conditions of microwave modification of cold pressed sesame protein |
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| DOI： |
| 中文关键词: 冷榨芝麻饼 芝麻蛋白 微波改性 氮溶解指数 功能性 |
| 英文关键词:cold pressed sesame cake sesame protein microwave modification NSI functional property |
| 基金项目:现代农业产业技术体系(芝麻)建设专项资金资助研究课题，河南省食用植物油倍增计划专项资金资助研究课题 |
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| 中文摘要: |
| 以冷榨芝麻饼为原料,对芝麻蛋白微波改性工艺条件进行研究.在单因素试验的基础上,采用L9(34)正交试验研究在碱性条件下,微波功率、微波时间、料液比对芝麻蛋白氮溶解指数(NSI)的影响.确定的最佳工艺条件为:pH 9.0,微波功率480 W,微波时间100s,料液比1∶12.改性后芝麻蛋白的NSI由12.52%提高至55.67%.随着NSI的提高,冷榨芝麻蛋白的吸水性、吸油性、乳化性、乳化稳定性和起泡性均得到不同程度的改善和提高. |
| 英文摘要: |
| The cold pressed sesame cake was used as the raw material,and the process conditions of microwave modification of cold pressed sesame protein were studied.Based on the experiments of the single factors,the orthogonal tests of L9(34) were employed to study the effects of pH,microwave power,heating duration and solid-liquid ratio on the nitrogen solubility index(NSI) of the sesame protein.The result showed that the optimum processing conditions were: pH 9.0,microwave power 480 W,time 100 s,solid-liquid ratio ... |
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