水溶性小麦蛋白制备工艺研究  

Manufacture of soluble wheat gluten

作　　者：程辉[1] 黄河龙[1] 谢小勇[2] 

机构地区：[1]河南天冠燃料乙醇有限公司,河南郑州473000 [2]上海天之冠可再生能源有限公司,上海201203

出　　处：《粮食与油脂》2008年第8期23-24,共2页Cereals & Oils

摘　　要：水溶性小麦蛋白系以谷朊粉为原料,经复水、预处理、酶水解和干燥所得产品。加酶量为1350U/g干物质,反应温度55℃;所得产品蛋白质含量为75.1%,氮溶解指数(NSI)为95.5%,乳化能力(EC)为1.2,乳化稳定性(ES)为84.6%。The manufacture of soluble wheat gluten was studied,a productive craft flow was developed: the wet wheat gluten was milled and hydrolyzed with alkali proteinase,ratio of proteinase and gluten 1350U/g,reaction temperature 550"C ,the hydrolysis degree was 2.0%.Results showed the content of protein of the production was 75.1%,nitrogen soluble index(NSI)was 95.5%,emulsficaton capacity (EC)was 1.2,and emulsficaton stability(ES)was 84.6%.

关 键 词：水溶性小麦蛋白 谷朊粉 小麦 

分 类 号：S512.1[农业科学—作物学]