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从事花生研究工作是令人鼓舞的,尤其是当发现花生确能改善国民营养。植物蛋白质应用于食品方面已有多年,往往要用化学方法改组蛋白质以产生更理想的特性。想成功地获得这种特性——溶解度,乳化量,发泡能力——蛋白质最常用酸或碱,有时用酶以进行部分地水解。加强这些特性可提高花生蛋白质在食品方面的用途,如布丁、餐后水果小点的配料、凉菜的拌料(西欧食品)和蜜饯果类。不论酸和碱的水解作用都要求最终产物得到中和以增加盐的浓缩。但必须限制使用高盐水解产物,因高浓缩盐,如同低盐食物一样,是不理想的。
Peanut research is encouraging, especially when peanuts are found to improve national nutrition. Plant proteins have been used in food for many years and are often chemically shuffled to produce more desirable properties. To successfully obtain this property - solubility, emulsification, foaming capacity - the most commonly used protein or acid base, sometimes with enzymes for partial hydrolysis. Enhancement of these properties enhances the use of peanut protein in foods such as puddings, ingredients for postprandial fruit snacks, sauces for condiments (Western European food) and candied fruit. Whether the hydrolysis of acids and bases requires that the final product be neutralized to increase salt concentration. However, the use of high salt hydrolysates must be limited, as highly concentrated salts, like low salt foods, are not desirable.