摘要
考察了工业水解蛋白质量分数、温度以及不同添加物(玉米淀粉、十二烷基硫酸钠、硫酸锌)对于蛋白溶液发泡性能和泡沫稳定性的影响。采用混料均匀设计实验法探究发泡材料的组成。结果表明,当工业水解蛋白为15.5%,玉米淀粉为10.0%,十二烷基硫酸钠为3.2%,硫酸锌为2.0%,水为69.3%时,发泡溶液的发泡能力和泡沫的稳定性最好,发泡倍数16.7倍,泡沫半衰期在6 h以上。
The influence of protein solution's foaming property and foam stability were investigated by different mass fraction of industrial protein hydrolysate,temperature and kinds of additives( corn starch,sodium dodecyl sulfate and zinc sulfate). With the method of uniform design experiment,take industrial protein hydrolysate,zinc sulfate,sodium dodecyl sulfate,zinc sulfate and water as main ingredients. The result showed that industrial protein hydrolysate is 15. 5%,corn starch is 10. 0%,sodium dodecyl sulfate is3. 2%,zinc sulfate is 2. 0% and water is 69. 3%,the foaming ability and foam stability of foaming solution are best,the foaming times is 16. 7 times,the half-life of foaming is above 6 h.
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