林蛙油多肽粉的配方优化及冲调特性研究 - 食品安全质量检测学报.pdf

5 7 Vol. 5 No. 7 2014 7 Journal of Food Safety and Quality Jul. , 2014 * 叶海青, 徐向秀, 张铁华 , 奚春宇, 张 兴, 李 玺 (, 130062) 摘 要: 目的 方法 , , , 结果 : β-:: (WPC80) 1:4:50.05%, , 23.72%, 56.10%, 3.43%, 42.33%; , 25.72%, 46.15%, 2.40%, 35.53%结论 , 关键词: ; ; ; Formulation optimization of oviductus ranae polypeptide powder * YE Hai-Qing, XU Xiang-Xiu, ZHANG Tie-Hua , XI Chun-Yu, ZHANG Xing, LI Xi (Laboratory of Nutrition and Functional Food , Jilin University , Changchun, 130062, China) ABSTRACT: Objective To improve the physical and dissolution properties of oviductus ranae. Methods Determined the viscosity, emulsifying activity, emulsion stability and centrifugal sedimentation rate of poly- peptide 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