食品工业科技Issue(10)：328-331,334,5.
脱脂豆粉酶法改性的条件优化及产物在冰淇淋中的应用
Optimization of enzymatic hydrolysis of defatted soybean powder and the application of hydrolysates in ice cream
摘要
Abstract
The aim of this study was to modificate defatted soybean powder by neutral protease with response surface methodology （RSM）,and then to use it in ice cream as the milk powder replacers. The overrun,texture and melting rate of the soybean ice cream was determined and the date was compared with traditional ice cream. The results indicated that the optimum enzymatic modification conditions as followings： temperature was 73.86℃,time was 4.37h, enzyme/substrate was 5784.97U/g,substrate concentration was 6.44% and with the condition the optimal replacement was 15%. The overrun and melting rate of the soybean ice cream was good, the texture property of the soybean ice cream was similar to traditional ice cream.关键词
脱脂豆粉/中性蛋白酶/响应面分析/冰淇淋Key words
defatted soybean powder/neutral protease/response surface methodology/ice cream分类
轻工纺织引用本文复制引用
钱镭,那治国,张娜,刘婷,马永强,石彦国..脱脂豆粉酶法改性的条件优化及产物在冰淇淋中的应用[J].食品工业科技,2011,(10):328-331,334,5.基金项目
基金项目：黑龙江省教育厅科学技术研究（指导）项目（11553072）. （）
