豆蛋白分离液解剂对粉在挤出过程中的结构和功能性质的影响

Miaomiao Shi1, Shanghai Chen2, Ziyang Liu2

  • 1College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China; National & Local Joint Engineering Research Center of Cereal-Based Foods (Henan), Zhengzhou 450001, PR China.

概括

在挤出过程中将大豆蛋白分离水解盐 (SPH) 添加到粉 (YS) 中,可以提高粉的结晶性,并增加耐性粉含量. 这种修改增强了粉的特性,并降低了体外消化能力.

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