食品工业科技2012，Vol.33Issue(7)：143-145,157,4.
玉米黄粉中淀粉含量对热处理效果的影响
Effect of starch content in corn gluten meal on heat treatment
摘要
Abstract
Five kinds of corn gluten meal（CGM）,which had different starch content,were used as raw material.The effect of the starch content（CGM）on the pretreatment was investigated,and the hydrolysis degree of proteins in CGM as the detected criteria.The result showed that the starch of CGM was removed completely by heat treatment under temperature of 121℃ and time of 30 minutes.The efficiency of heat treatment was influenced by starch content of CGM.The degree of hydrolysis was increased 1.73% by heat treatment when the starch content was above 17.07%.Structure change of zein led by the pretreatment was explored by reversed phase chromatography,and the profiles of zein on SOURCE 5RPC ST showed that the hydrophobic property and extraction ratio of components of zein were increased by heat treatment.关键词
玉米黄粉/热处理/水解度/反相色谱Key words
corn gluten meal/heat treatment/hydrolysis degree/reversed phase chromatography分类
轻工纺织引用本文复制引用
王晓杰,郑喜群,刘晓兰,刘君..玉米黄粉中淀粉含量对热处理效果的影响[J].食品工业科技,2012,33(7):143-145,157,4.基金项目
黑龙江省自然科学基金 （）
齐齐哈尔大学青年教师科研启动支持计划项目 （）
