摘要
以核桃为原料,探讨了不同热处理方式对核桃蛋白质主要功能特性的影响。结果表明,干热处理比湿热处理有利,最适宜的工艺条件是干热处理温度为130℃,时间为25min,对核桃蛋白质主要功能性质影响最小。
Protein properties of walnut are studied in the condition of different heat processing in this paper. The restglts indicated that dry- heat processing is superior to in many protein properties moist heat processing, and the optimal technological conditions as following, temperature 130 ℃, time 25 rain.
出处
《农产品加工（下）》
2005年第1期49-50,共2页
Farm Products Processing
关键词
核桃
热处理
蛋白质
walnut
heat - processing
protein property
