Optimization of NHDC emulsion stabilization system modified corn peptide bitter process
-
摘要: 本文采用NHDC(新橙皮苷二氢查尔酮)、酪蛋白和魔芋精粉对玉米肽的苦味进行掩盖去除。通过考察NHDC、酪蛋白、魔芋精粉的不同添加量对玉米肽感官品质的影响,采用响应面优化法,确定最优的苦味改良条件。将苦味改良最佳的配方工艺玉米肽溶液采取冷冻干燥、喷雾干燥、真空干燥、热风干燥等四种不同干燥方式对其进行干燥。通过对玉米肽干粉的吸湿率、堆积密度、水分含量、溶解度、溶解速率和感官品质等指标进行测定,评价其品质。实验结果表明玉米肽改良的最优配方条件为:在10%的玉米肽溶液中,NHDC的添加量4.33%、酪蛋白的添加量21.6%、魔芋精粉的添加量0.8%,最优条件下的感官评价得分为27.1667。综合考察不同干燥工艺制备的玉米肽粉的各项指标,以喷雾干燥方式制得的玉米肽粉质量最优。Abstract: NHDC ( neohesperidin dihydrochalcone) , casein, konjac powder was used to debitter corn peptide.The sensory quality of corn peptide as the index, the addition amount of NHDC, casein, and konjac powder were investigated by response surface method in order to find the best formulation conditions for masking bitter taste.The corn peptides bitterness suppressor optimal formulation solution was dried by four different drying methods, such as freeze drying, spray drying, vacuum drying, drying oven.The quality of corn peptide powder was evaluated by detecting hygroscopicity, bulk density, moisture, solubility, dissolution rate and sensory quality.The results showed that the optimal conditions for corn peptides debitterness formulation was amount of4.33% NHDC, amount of 21.6% casein, amount of 0.8% konjac powder, and sensory evaluation score was 21.1677 under 10%corn peptide solution.The indexes of corn peptide powder made by different drying methods, the optimum sensory quality of corn peptide powder were spray drying method.
-
Keywords:
- NHDC /
- corn peptide /
- masking bitter /
- response surface methodology
-
[1] 王晓杰, 郑喜群, 胡立玉.双酶分步水解时间对玉米肽功能性质的影响[J].食品工业科技, 2013, 34 (8) :223-227. [2] Yamaguchi M, Takada M, Nozaki O, et al.Preparation of corn peptide from corn gluten meal and its administration effect on alcohol metabolism in stroke-prone spontaneously hypertensive rats[J].Journal of Nutritional Science and Vitaminology, 1996, 42 (3) :219-231.
[3] Yamaguchi M, Takeuchi M, Ebihara K.Inhibitory effect of peptide prepared from corn gluten meal on 7, 12-dimethylbenz[a]anthracene-induced mammary tumor progression in rats[J].Nutrition Research, 1997, 17 (7) :1121-1130.
[4] Yamaguchi M, Nishikiorif F, Ito M, et al.The effects of corn peptide ingestion on facilitating alcohol metabolism in healthy men[J].Bioscience, Biotechnology, and Biochemistry, 1997, 61 (9) :1474-1481.
[5] Lin F, Chen L, Liang R, et al.Pilot-scale production of low molecular weight peptides from corn wet milling byproducts and the antihypertensive effects in vivo and in vitro[J].Food Chemistry, 2011, 124 (3) :801-807.
[6] 昌友权.玉米肽抗疲劳作用的实验研究[J].食品科学, 2004, 25 (9) :173-178. [7] Zhou K, Sun S, Canning C.Production and functional characterization of antioxidative hydrolysates from corn protein via enzymatic hydrolysis and ultrafiltration[J].Food Chemistry, 2012, 135 (3) :1192-1197.
[8] Li J T, Zhang J L, He H, et al.Apoptosis in human hepatoma Hep G2 cells induced by corn peptides and its anti-tumor efficacy in H22 tumor bearing mice[J].Food and Chemical Toxicology, 2013, 51 (6) :297-305.
[9] Hyung J S, Song H B, Dong O N.Debittering of corn gluten hydrolysate with active carbon[J].Journal of the Science of Food and Agriculture, 2000, 80 (10) :614-618.
[10] 郑冬梅, 孔保华, 李升福.玉米蛋白及其水解肽的研究动态[J].食品与发酵工业, 2002, 28 (11) :55-59. [11] Waalkens-Berendsen D H, Kuilman-Wahls M E M, Bar A.Embryotoxicity and teratogenicity study with neohesperidin dihydrochalcone in rats[J].Regulatory Toxicology and Pharmacology, 2004, 40 (6) :74-79.
[12] Tomas-Barberan F A, Borrego F, Ferreres F, et al.Stability of the intense sweetener neohesperidine dihydrochalcone in blackcurrant jams[J].Food Chemistry, 1995, 52 (3) :263-265.
[13] 王琳, 赵强忠, 赵谋明.大豆蛋白与酪蛋白比例对搅打稀奶油稳定性影响的研究[J].食品工业科技, 2010, 31 (5) :110-113. [14] Mateescu A, Wang Y, Dostalek J, Jonas U.Thin hydrogel films for optical biosensor applications[J].Membranes, 2012, 2 (1) :40-69.
[15] 董庆亮, 许丽莉.分子包埋技术制备脱腥牡蛎粉工艺的优化[J].食品与机械, 2016, 32 (7) :186-190.
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量:
下载:
