Effect of the extent of enzymatic hydrolysis on foaming and emulsifying properties of corn germ protein hydrolysates

被引：1
|
作者：
Zhang, Mingdi [1 ]
Pang, Yong [1 ]
Xu, Zhijun [2 ]
机构：
[1] Ji Lin Univ, Coll Quartermaster Technol, Changchun 130062, Peoples R China
[2] Ji Lin Univ, Dept Comp, Changchun 130062, Peoples R China
来源：
ENVIRONMENTAL BIOTECHNOLOGY AND MATERIALS ENGINEERING, PTS 1-3 | 2011年 / 183-185卷
基金：
中国国家自然科学基金;
关键词：
corn germ protein hydrolysates; foam; emulsion;
D O I：
10.4028/www.scientific.net/AMR.183-185.561
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
The effect of the extent of the enzymatically modified corn germ protein isolates on foaming and emulsifying properties was investigated. The experimental results indicated that enzymatic treatment improved the FC and EA of corn germ protein isolates, but the ESI and FS were decreased. The EA and FC of samples were increased with DH improvement at low DH (< 10.4%), and the ESI and FS were decreased when DH was enhanced. The extent of modification should be determined by the intended application of new food ingredient.
引用
收藏
页码：561 / +
页数：2
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