2011•Shipin yu fajiao kejiRequires access
The Study of High-temperature Treatment Increased Gelation of Peanut Protein
Bo Cui
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Abstract
The peanut protein gel is increased by high-temperature treatment.Some of the products by gel detection of properties and comprehensive analysis to determine the best conditions of dry heat treatment.Improvising the gelation of peanut protein can broaden its applications in the food industry and the scope.Thermal gelation of peanut protein modification to improve the optimal conditions for dry heat at 100℃ for 3 days,the main properties of peanut protein gel-gel hardness ratio is improved by about 22% before modification.And peanut protein gel elasticity at this point is better.Adhesion and brittleness is relatively low.