Patil U G, Chavan J K, Kadam S S, Salunkhe D K
Department of Food Science and Technology, Mahatma Phule Agricultural University, Dist. Ahmednagar (Maharashtra), India.
Plant Foods Hum Nutr. 1993 Mar;43(2):157-62. doi: 10.1007/BF01087919.
Dry heat treatments at 140 degrees C for 20 min or 160 degrees C for 10 min of peanut kernels significantly improved protein solubility, water and oil absorptions, foaming capacity and stability, and least gelation concentration of the defatted meal. However, heat treatments at 160 degrees C for 30 min or more than 30 min period resulted in significant decrease in these properties. Such heat treatments significantly decreased the level of albumin and globulin fraction with concomitant increase in glutelin fraction in the meal.
将花生仁在140℃下干热处理20分钟或在160℃下干热处理10分钟，可显著提高脱脂粕的蛋白质溶解度、水和油吸收能力、起泡能力和稳定性以及最低凝胶浓度。然而，在160℃下热处理30分钟或超过30分钟会导致这些特性显著下降。这种热处理显著降低了粕中白蛋白和球蛋白组分的水平，同时谷蛋白组分增加。
