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    李远志 赖红华. 黄浆中玉米食用蛋白的高效回收法和新用途[J]. 华南农业大学学报, 1993, (2): 111-115.
    引用本文: 李远志 赖红华. 黄浆中玉米食用蛋白的高效回收法和新用途[J]. 华南农业大学学报, 1993, (2): 111-115.
    shu
    Li Yuanzhi Lai Honghua Lu Zhangrong Chen Junchang. EFFECIENT RECOVERY METHODS AND NEW USES OF EDIBLE MAIZE PROTEIN IN YELLOW FLUID[J]. Journal of South China Agricultural University, 1993, (2): 111-115.
    Citation: Li Yuanzhi Lai Honghua Lu Zhangrong Chen Junchang. EFFECIENT RECOVERY METHODS AND NEW USES OF EDIBLE MAIZE PROTEIN IN YELLOW FLUID[J]. Journal of South China Agricultural University, 1993, (2): 111-115.
    shu

    黄浆中玉米食用蛋白的高效回收法和新用途

    EFFECIENT RECOVERY METHODS AND NEW USES OF EDIBLE MAIZE PROTEIN IN YELLOW FLUID

      摘要
    • 摘要: 本文研究了黄浆中玉米食用蛋白的回收和利用问题。结果表明,降低玉米浆的酸度至pH8,蛋白质的回收率约是36％,为传统生产方法的两倍;如果调节蛋白液的凝固酸度为pH3.5或向每公斤蛋白液添加0.4g的葡萄糖酸—δ—内酯凝固分离蛋白质,可分别获得约37％,35％的蛋白回收率;利用淀粉酶处理玉米浆,能获得很高的蛋白回收率(67％)和淀粉糖得率(42％);经模糊数学评价,用玉米食用蛋白加工成的饮料和面包,质量较好。

       

      Abstract: Researches on how to increase the recovery rate and exploring new uses of edible maize protein are described. The results showed that lowering the acidity of the maize fluid to pH8, rate of soluble protein could be increased to about 36%. which was twice as much as that obtained by traditional method of production. A treatment of adjusting the acidity of the protein solution to pH3. 5 or adding 0. 4 g/kg gluconolactone to the solution to coagulate protein, high recovery rate of protein, about 37% and 35% respectively, could be acquired. High recovery rates of 42% and 67% of starch sugar and protein respectively were achieved by treating the maize fluid with starch enzyme. Relatively high quality of the beverage and bread produced from the obtained edible maize protein was confirmed with the Fuzzy mathmatics.

       

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