摘要
利用液态磷脂酶A1,在水相中催化水解大豆粉末磷脂制备溶血磷脂,得出最佳反应条件为:磷脂与溶剂比为15%、加酶量6%、pH=5.0、反应温度50℃、反应时间8h,此条件下反应得磷脂酸值为79.46mgKOH/g。并研究了溶血磷脂对面包焙烤品质的影响,发现溶血磷脂的用量在0.6%～1.0%范围内能有效增大面包体积;硬度值测定结果表明,溶血磷脂对延缓面包老化有显著效果。
Phospholipase A1 was used to hydrolyze soybean powder phospholipids for producing lysophospholipid. The following optimum conditions were obtained ： substrate concentration 1.5 % （ w/v）, lipase dosage 6%, initiative reaction pH5.0,reaction temperature 50℃,and reaction time 8h.Under the conditions,the acid value of lecithin was 79.46mg KOH/g.The effect of lysophospholipid on the baking quality of bread was also studied. It showed that lysophospholipids could improve the physical volume of the bread significantly in the range of 0.6%-1.0%.The change of hardness indicated lysophospholipids could observably delay the staling rate of bread.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第3期193-196,共4页
Science and Technology of Food Industry
基金
黑龙江省农垦总局科技攻关项目(HNKXV-05)。
关键词
大豆溶血磷脂
磷脂酶A1
面包
soybean lysophospholipid
phospholipase A1
bread
