| 琥珀酰化和蛋白酶改性对小麦面筋蛋白功能性质的影响 |
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| 引用本文： | 邵平,孙培龙,孟祥河,姜绍通.琥珀酰化和蛋白酶改性对小麦面筋蛋白功能性质的影响[J].核农学报,2007,21(3):268-272,280. |
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| 作者姓名： | 邵平 孙培龙 孟祥河 姜绍通 |
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| 作者单位： | 1. 浙江工业大学生物与环境工程学院,浙江,杭州,310032
2. 合肥工业大学生物与食品工程学院,安徽,合肥,230009 |
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| 基金项目： | 浙江省自然科学基金
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安徽省重点攻关项目 |
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| 摘 要： | 对小麦面筋蛋白进行琥珀酰化和蛋白酶复合改性以提高其溶解性及其他特性。对复合改性面筋蛋白与原面筋蛋白、琥珀酰化面筋蛋白、碱性蛋白酶改性面筋蛋白进行了比较。结果表明:在pH 3~11、水解度4%~12%的范围内,复合改性面筋蛋白的溶解度亦随着水解度的增大而增大,比原面筋蛋白、酰化面筋蛋白、中性蛋白酶和碱性蛋白酶的改性产物都高。起泡性和起泡稳定性则先增加后降低,在水解度4%时具有较佳值,但在各水解度下较单一改性的面筋蛋白产物都要低。添加复合改性面筋蛋白面团黏弹性和面包口感较好,内部结构均匀、细腻。
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| 关 键 词： | 面筋蛋白 琥珀酰化 蛋白酶 复合改性 |
| 文章编号： | 1000-8551（2007）03-268-05 |
| 收稿时间： | 2009-12-31 |
| 修稿时间： | 2006-07-03 |
THE INFLUENCES OF SUCCINYLATION AND PROTEASE MULTIPLE MODIFICATION ON WHEAT GLUTEN PROTEIN FUNCTIONALITIES |
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| SHAO Ping,SUN Pei-long,MENG Xiang-he,JIANG Shao-tong.THE INFLUENCES OF SUCCINYLATION AND PROTEASE MULTIPLE MODIFICATION ON WHEAT GLUTEN PROTEIN FUNCTIONALITIES[J].Acta Agriculturae Nucleatae Sinica,2007,21(3):268-272,280. |
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| Authors: | SHAO Ping SUN Pei-long MENG Xiang-he JIANG Shao-tong |
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| Institution: | 1. College of Biological and Environmental Engineering, Zhejiang University of Technology, Hangzhou, Zhejiang 310032 2. School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei , Anhui 230009 |
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| Abstract: | The water-insolubility of wheat gluten protein(WGP) is one of the major limitations for its more extensive use in food processing.Succinylation and protease multiple modification were applied to increase the degree of hydrolysis(DH).Modified WGP were analyzed compared with original WGP,succinyled WGP,neutral protease wheat gluten hydrolysates(WGH) and alcalase WGH.The results showed that when pH was in the range of 3～11 and DH 4%～12%,the solubility of multiple modified WGP increased with the increase of DH,higher than original WGP,succinyled WGP and protease WGH.The foaming properties increased at first and then decreased lower than single condition modified WGP.The better foaming properties were obtained with DH 4%.In addition,multiple modified WGP could improve the properties of bread. |
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| Keywords: | wheat gluten protein succinylation protease multiple modification |
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