微波处理对谷朊粉起泡性和乳化性的影响

目的]研究微波提高谷朊粉品质的最佳条件。方法]以谷朊粉为原料,通过微波处理,以起泡性、乳化性、溶解度为指标,研究谷朊粉浓度、pH值、加热时间、微波功率等对谷朊粉品质的影响。结果]当功率为570W,pH值为5,谷朊粉质量百分数为9.5%,微波处理时间为100s时,通过微波处理,能明显提高谷朊粉的乳化性和起泡性。结论]该研究为采用一定改性手段来改善谷朊粉的某些物理化学性质,以提高其作为不同食品改良剂的适应性提供理论依据。

Effect of Microwave Treatment on Emulsibility and Foamability of Vital Wheat Gluten

Objective]The research aimed to study the optimum condition to improve the wheat gluten quality by microwave treatment. Method]Vital wheat gluten was treated by microwave. The emulsibility,foamability and solubility were investigated. And the effects of vital wheat gluten content,pH value,heating time and microwave power on the vital wheat gluten quality were studied. Result]The optimal condition was as follows:microwave power was about 570 W,pH value was about 5,vital wheat gluten content was 9.5% and microwave treatment time was 100 s. Under this condition,the emulsibility and foamability was dramatically improved. Conclusion]The research provided the theoretical basis for the improvement of the adaptability of wheat gluten as edible modifier with certain modified measure to improve some physical and chemical characters.