食品科学 ›› 2003, Vol. 24 ›› Issue (12): 47-49.
• 基础研究 • 上一篇 下一篇
孔祥珍, 周惠明
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KONG Xiang-Zhen, ZHOU Hui-Ming
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摘要: 采用酸法对小麦面筋蛋白进行了去酰胺改性,实验得出最佳工艺条件为:盐酸浓度0.3mol/L,物料比12.5g/100ml,反应时间5h,反应温度65℃。经改性后的面筋蛋白的溶解度和乳化性均有很大的提高。
关键词: 面筋蛋白, 去酰胺, 改性
Abstract: Wheat gluten was deamidated by hydrochloric acid. The experiments showed that the optimal conditions were:the concentration of HCl 0.3mol/L,wheat gluten 12.5g/100ml, reaction time 5h and temperature 65℃.After deamidation, thesolubility and emulsifying activity of wheat gluten were improved greatly.
Key words: wheat gluten, deamidation, modification
孔祥珍, 周惠明. 小麦面筋蛋白去酰胺改性的研究[J]. 食品科学, 2003, 24(12): 47-49.
KONG Xiang-Zhen, ZHOU Hui-Ming. Modification of Wheat Gluten by Deamidation[J]. FOOD SCIENCE, 2003, 24(12): 47-49.
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