关键词: 小麦面筋蛋白, 琥珀酰化, 功能特性, 红外光谱, 粘着性

Abstract: Succinic anhydride were used to modify the wheat gluten protein(WGP) in this paper, the influence of wheat gluten concentration, additive dosage and reaction temperature to the extent of modification and functionality of product were studied. Using solubility, extent of modification, emulsifying activity, foaming capacity and foam stability as indexes, the optimal reaction conditions were found through the orthogonal experiments. The optimum conditions of succinylation of wheat gluten were: [S]10%, 45℃, the ratio of succinic anhydride to wheat gluten 15%. After succinylation, the solubility, emulsifying capacity, foaming capacity and foam stability were improved much. FTIR spectra showed that WGP were successfully modified by succinic anhydride, though succinic anhydride was induced to protein molecule to alter its structure and to improve their functionality. The stickness of wheat dough added to 2% succinylated WGP could improve 32% compared with the original dough.

Key words: wheat gluten protein, succinylation, functionality, FTIR, stickiness