Effect of the extent of enzymatic hydrolysis on foaming and emulsifying properties of corn germ protein hydrolysates
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.
Mingdi Zhang Yong Pang Zhijun Xu
College of Quartermaster Technology of Ji Lin University, Changchun 130062, china Computer Department of Heping campus of Ji Lin University, Changchun 130062, china
国际会议
哈尔滨
英文
561-564
2011-03-26（万方平台首次上网日期，不代表论文的发表时间）