摘要
葛仙米营养价值较高,但传统的加工方法使人体不易吸收其营养成分,为了能使人体更有效的利用其营养成分,本文以葛仙米为原料,采用反复冻融法进行破壁处理,并以葛仙米中蛋白质的溶出率作为破壁指标。实验结果表明,反复冻融法可以一定程度的破坏细胞壁,其最佳破壁条件为:将葛仙米粉在0℃保持30min,取出研磨,如此反复3次,并且于30℃,pH7时进行提取,破壁效果最好,蛋白质的溶出率最高。
The nutrition value of Nostoc sphaeroids kutz was high, but the traditional processing technology could not break the cell sphere of Nostoc sphaeroids kutz, hence it was very difficult to metabolize. In order to use its nutrients effectively, the cell-breaking technology by repeat freezing and melting was studied in this paper. The results were as the follows. The optimal cell-grinding conditions with freezing and melting were 30min at 0℃, repeated grinding 3 times, and extracted at 30℃, pH7.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第3期162-165,共4页
Food Science
基金
湖北省自然科学基金(2003ABA068)
湖北省科技攻关项目(2002A201C15)
湖北省教育厅重大项目(2001A08008)
关键词
反复冻融
葛仙米
破壁
freezing and melting repeatedly
Nostoc sphaeroida kutz
cell-breakage
