食品科学 ›› 2009, Vol. 30 ›› Issue (23 ): 47-51.doi: 10.7506/spkx1002-6300-200923009

• 基础研究 • 上一篇    下一篇

谷朊粉、麦醇溶蛋白与麦谷蛋白基本性质研究

钟昔阳,姜绍通,潘丽军,李志凯,焦立洲   

  1. 合肥工业大学生物与食品工程学院
  • 收稿日期:2009-08-24 出版日期:2009-12-01 发布日期:2010-12-29
  • 通讯作者: 钟昔阳 E-mail:sunriseset@sina.com
  • 基金资助:

    安徽省“十一五”一期科技攻关项目(07010301018);安徽省“十一五”二期科技攻关项目(08010302081)

Properties of Gluten, Gliadin and Glutenin

ZHONG Xi-yang,JIANG Shao-tong,PAN Li-jun,LI Zhi-kai,JIAO Li-zhou   

  1. School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009,China
  • Received:2009-08-24 Online:2009-12-01 Published:2010-12-29
  • Contact: ZHONG Xi-yang E-mail:sunriseset@sina.com

摘要:

以溶解度、乳化性及乳化稳定性、起泡性及起泡稳定性为考察指标,系统研究不同pH 值条件下,谷朊粉、麦醇溶蛋白、麦谷蛋白的功能特性及其相互间关系。结果表明:pH 值3~11 范围内,谷朊粉的溶解度、乳化性及乳化稳定性、起泡性在pH7 时最小。在同一pH 值条件下,麦醇溶蛋白溶解度、乳化性及乳化稳定性、起泡性及起泡稳定性大于麦谷蛋白,且在乳化性及乳化稳定性方面,麦醇溶蛋白远大于麦谷蛋白。麦醇溶蛋白是提高谷朊粉功能特性的主要成分。

关键词: 谷朊粉, 麦醇溶蛋白, 麦谷蛋白, 功能特性

Abstract:

Functional properties of gluten, gliadin and glutenin and their relationships were investigated within pH value from 3 to 11 through the evaluation of solubility, emulsifying ability and emulsifying stability, foaming ability and foaming stability. Results indicated that solubility, emulsifying capability and emulsifying stability, foaming ability of gluten was the weakest at pH 7. Gliadin exhibited better solubility, emulsifying ability and emulsifying stability, foaming ability and foaming stability than glutenin at the same pH condition. Therefore, gliadin was the major component for improving function of wheat gluten.

Key words: gluten, gliadin, glutenin, functional property

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