| 摘要 |
A method for aggregating a water-soluble protein by inducing aggregation with a dissolved polysaccharide mixt. consisting of at least 2, pref. 10, % linear polyglucoside contng.30-55 glucose units is new. This method is used to improve the quality of certain foods, e.g. ice cream or whipped cream, which consist of an aqueous fat emulsion which contains protein and can also contain a dispersed gas phase. The polysaccharide may be a branch free amylopectin or a branch free maltodextrin with a low DE value (dextrose equivalent >25 (or else has the same linear constituents). Amylopectin or maltodextrin with a low DE value is treated with an enzyme, or enzyme system, having alpha-1,6-glucosidase activity (but which is free from any other enzyme with hydrolytic activity) and pref. prepared from Cytophaga NC1b 9497 to give the branch-free prod. The pref. protein is casein and heat is used to aid the induction of aggregation. |
