| 谷朊粉复合改性及其在食品中的应用研究 |
| |
| 引用本文： | 赵晓园,刘璐,潘丽军. 谷朊粉复合改性及其在食品中的应用研究[J]. 农产品加工．学刊, 2006, 0(10): 118-122 |
| |
| 作者姓名： | 赵晓园 刘璐 潘丽军 |
| |
| 作者单位： | 合肥工业大学,生物与食品工程学院,合肥,230009 |
| |
| 摘 要： | 主要研究了磷酸化—酶法复合方法改性小麦面筋蛋白,得到改性小麦面筋蛋白的最佳工艺条件为:小麦面筋蛋白添加量6%,三聚磷酸钠添加量2.5%,中性蛋白酶添加量0.08%,温度30℃,酸解pH值9;以复合改性小麦面筋蛋白膜的阻水性和消化率为考察指标,经初步研究得到制备可食性膜的较好工艺条件为:小麦面筋蛋白添加量7%,三聚磷酸钠添加量2.5%,中性蛋白酶添加量0.05%,温度30℃,酸解pH值10.5。
|
| 关 键 词： | 小麦面筋蛋白 复合改性 溶解度 阻水性 消化率 |
| 文章编号： | 1671-9646（2006）10-0118-05 |
| 收稿时间： | 2006-08-21 |
| 修稿时间： | 2006-08-21 |
Complex Modification Wheat Gluten and Application in Food |
| |
| Zhao Xiaoyuan,Liu Lu,Pan Lijun. Complex Modification Wheat Gluten and Application in Food[J]. Nongchanpin Jlagong.Xuekan, 2006, 0(10): 118-122 |
| |
| Authors: | Zhao Xiaoyuan Liu Lu Pan Lijun |
| |
| Abstract: | Phosphorylation-enzyme multiple modification were used to modify WGP to improve the solubility.The optimum condition of multiple modification were:WGP was 6%,STP was 2.5%,enzyme was 0.08%,temperature was 30 ℃ and pH was 9.The modification WGP film was tested digestible.When preventing moisture was 376.30 and digestibility was 53.81%,the optimum condition were:WGP was 7%,STP was 2.5% and enzyme was 0.05%,temperature was 30 ℃ and pH was 10.5. |
| |
| Keywords: | wheat gluten complex modification solubility preventing moisture digestibility |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
