林蛙油多肽粉的配方优化及冲调特性研究
目的 改善林蛙油多肽粉的物理性质和冲调特性。方法 对林蛙油酶解液复合调配后进行乳化工艺处理, 采用冷冻干燥和喷雾干燥两种方法进行干燥制粉, 以黏度、乳化活性、乳化稳定性、离心沉淀率为指标, 确定了林蛙油酶解液制备林蛙油多肽粉的最优配方。结果 林蛙油多肽粉的最优配方: β-环状糊精:麦芽糊精:乳清浓缩蛋白粉(WPC80)的添加比为1:4:5、单甘酯0.05%。研究结果表明, 与酶解液直接冻干粉相比较, 复配及乳化处理后冷冻干燥制得的林蛙油多肽粉水分含量下降23.72%, 吸湿率下降56.10%, 溶解度提升3.43%, 分散时间缩短42.33%; 与酶解液直接喷雾干燥粉相比, 复配及乳化处理后喷雾干燥制得的林蛙油多肽粉水分含量下降25.72%, 吸湿率下降46.15%, 溶解度提升2.40%, 分散时间缩短35.53%。结论 复配后, 制备的林蛙油多肽粉溶解度提高、吸湿性降低、冲调性改善。喷雾干燥制备的多肽粉品质特性优于冷冻干燥制备的多肽粉。
Objective To improve the physical and dissolution properties of oviductus ranae. Methods Determined the viscosity, emulsifying activity, emulsion stability and centrifugal sedimentation rate of polypeptide powder, which was emulsified after the deployment of complex enzymatic liquid and dried by freeze drying and spray drying. Results Optimal formula: malt dextrin: β-cyclodextrin: whey protein concentrate (WPC80)=1:4:5, glycerin monostearate was 0.05%. Compared to lyophilized enzyme solution , the compound freeze-drying oviductus ranae polypeptide powder was increased by 3.43% in solubility, dropped 23.72% in moisture content, 56.10% in hygroscopic rate and 42.33% in the dissolution property; compared to the enzyme solution directly spray dried powder, the compound spray-drying oviductus ranae polypeptide powder was increased by 2.40% in solubility, dropped 25.72% in moisture content, 46.15% in hygroscopic rate and 35.53% in the dissolution property. Conclusion After compounding, the solubility of oviductus ranae polypeptide powder is increased, the moisture absorption is lower, and the brewing performance is perfecter. The quality characteristics of polypeptide powder prepared by spray drying quality characteristics is betteer than freeze-dried preparation of peptide powder.
标题：林蛙油多肽粉的配方优化及冲调特性研究
英文标题：Formulation optimization of oviductus ranae polypeptide powder
作者：
叶海青 吉林大学营养与功能食品实验室
徐向秀 吉林大学营养与功能食品实验室
张铁华 吉林大学营养与功能食品实验室
奚春宇 吉林大学营养与功能食品实验室
张兴 吉林大学营养与功能食品实验室
李玺 吉林大学营养与功能食品实验室
中文关键词:林蛙油,多肽粉,冷冻干燥,喷雾干燥,
英文关键词:oviductus ranae,polypeptide powder,freeze drying,spray drying,
发表日期：2014-05-20
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