谷朊粉的开发与利用  

Development and Utilization of Wheat Gluten

作　　者：石陆娥[1] 唐振兴[2] 俞志明[1] 

机构地区：[1]浙江工业大学药学院,浙江杭州310014 [2]浙江工业大学化学工程与材料学院,浙江杭州310014

出　　处：《现代食品科技》2005年第1期170-173,共4页Modern Food Science and Technology

摘　　要：目的:介绍谷朊粉开发与应用的情况,以推动谷朊粉产业的进一步研究。方法:以大量具有代表性的文献为依据,从谷朊粉的生产方法、化学改性及在粮食工业、食品工业和饲料工业中的应用等方面进行了综合和归纳。结果:谷朊粉已得到了一定程度的开发。结论:随着谷朊粉加工工艺的改进和改性工作的开展,谷朊粉必将有广阔的应用前景。Objective:The development and application of wheat gluten were introduced in the paper in order to improve its development. Methods:In according to typical references,the aspects of production of wheat gluten、chemical modification and application in the cereals industry、 the food industry and the feed industry etc were comprehensive and conclusion. Results and conclusions:With the development of improvement of the production methods and increasing of the chemical modification,wheat gluten must have a bright future.

关 键 词：谷朊粉 活性面筋粉 三相卧螺工艺 马丁法 巴特法 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]